Macadamia and Chocolate Chip Cookies

I haven't filled my blog for such a long time...I decided to add today since I just bake a chicken pie and macadamia nut and chocolate chip cookies....

A little history about my cookies, it is the best cookies recipe in this whole world. It is much better than Good Time Cookies or Mrs Field's one, and it is very cheap too, except for the macadamia part, but that can be adjusted! I took and changed this recipe from Nestle Tollhouse cookies, but I reduced the sugar and butter, and added a lot of chocolate chips and nuts....

Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups chocolate chips/chocolate buttons, can be white, milk or dark
• 2 cup macadamia nuts

Directions:
PREHEAT oven to 180° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Have fun baking these cookies......

Chocolate Banana Walnut Cake

I made this cake about two weeks ago. The only reason why I only wrote it today is because I lost the recipe for it, and I only got the book back today....

This cake is very good. I eat two big pieces in one go, and by the second day, its all gone, its THAT good!!

It's THAT good that I already cut and eat it a bit before taking picture

Preparation time: 15 minutes
Total Cooking Time: 55 minutes
Serves 6-8

3 Ripe Bananas, mashed (about 1 cup)
3/4 cup (185g) caster sugar
1 1/2 cups self raising flour
2 eggs, lightly beaten
3 tablespoon light olive oil
1/4 cup (60 ml) milk
100g darik chocolate, grated
90g walnuts, chopped

1. Preheat the oven to moderate 180C. Grease a 20x10 cm loaf tin and line the base with baking paper. Mix the mashed banana and sugar in a large bowl until just combined
2. Add the sifted flour, eggs , oil and milk. Stir the mixture gently for 30 seconds with a wooden spoon. Fold in the chocolate and walnuts
3. Pour the mixture into the tin and bake for 55 minutes, or until skewer comes out clean when inserted into the centre of the cake, Cool in the tin for 5 minutes before turning on a wire rack
4. I served mine with a big spoonful of chantilly cream

ENJOY

Cherry's Bday: Breakfast at Lemon

It was Cherry's bday today, HAPPY BDAY CHER!, and she took us to brunch yesterday. We were planning to go to Bill's, but it was full, and took us an hour to get a table, so we decided to go to Lemon in Surry hills

The place was small, yet cozy, decorated with the clash of asian/Buddhism culture and lemon decoration and picture. The menu was varied between the breakfast and the lunch one. Although it was already 11 o clock when we finally ordered, we all choose the food from the breakfast sections.

I ordered the prosciutto breakfast and fresh juice. I was happy with my fresh juice, orange apple, and watermelon. It is freshly squeezed! My bagel is a bit hard! The poached egg was cooked perfectly, and I wish there is a bit more prosciutto.

We always take order seriously!!!



























Dude's Mango Smoothies - $ 5, and my Fresh Juice - $ 4.5



























Chai Latte with Soy Milk - $ 4



















Dude's Blueberry Bagel with fresh berries compote - $ 8






















Jess' Chorizos Breakfast - $ 14
Served with toasted turkish bread, scrambled egg and roasted tomato





















My Prosciutto breakfast - $ 14
Bagel with poached egg, prosciutto, spinach with napoli sauce



























Cynthia and Cherry's BIG BREAKFAST - About $ 20, they have a lot of extras
Toasted turkish bread, mushroom, chorizoz, bacon, and has brown





















Dev and Stef's Poached Salmon Breakfast - $ 14 each
Bagel with poach egg, salmon, tomato, spinach, served with hollandaise sauce





















Cute tomato sauce dispenser


Overall, the food was quite good. The atmosphere and service was excellent, and it is not too pricey. We had a good brunch, and I'd like to wish Cherry the happiest Birthday!

Lemon
393 Crown St
Surry Hills
93805242

Banana Bread Pudding

Don't you hate it when you have too much bread at home? They are sort of pass their expiration date or almost expired, but its still too much and you are sick of sandwich? And, well, in my case, bread butter pudding is the answer. This time I decided to cook BANANA version one.

I changed some of the ingredients in the recipe from one of my cake book collection, THE CAKE BIBLE. It tasted really good, both warm and cold. I think this is a good idea to used up bread!!!





















BANANA BREAD PUDDING

Ingredient:
-1/4 strawberry jam
- 10 thick slices white bread
- 2 large bananas, peeled and cut into thick slices
- 4 large eggs, lightly beaten
- 750 ml milk
- 250 ml thickening cream
- 2 cups sugar
- 2 teaspoon vanilla extract
- 1 tablespoon ground cinammon
- 4 tablespoon butter, melted

Method:
1. Preheat the oven to 180C. Lightly grease a 2-litre ovenproof dish

2. Spread the jam on the bread slices and then cut the bread into small chunks. Lay half of the bread chunks over the base of the prepared dish. Arrange the banana slices over the bread and then place the remainder of the bread chunks on the top.

3. Combine the eggs, milk, sugar, vanilla extract and spices. Whisk in the melted butter. Piur the mixture over the bread and banana. Leave it for 30 minutes before baking so that all the liquid will be soaked by the bread

4. Cover the dish with foil and place into a bain marie ( water bath). Bake for 30 minutes. Remove the foil and bake for a further 30 minutes until the pudding is firm and lightly browned on top.

5. Remove the baking dish and cool a little. Dust with icing sugar before serving.

Serves 8

I love Creme Brulee

I have always been in love with Creme Brulee. From the first time I cracked the sugar top of a brulee at Signature Cafe, I knew that they have won me over. Ever since then, I have tried to make creme brulee, but I didn;t have the torch. It is never perfect without the torch. It's still delicious....but not perfect!!

So, after purchasing my blow torch on Sunday, I knew nothing could stop me from making the perfect brulee. This is the recipe that I used:




























Ingredients: (serve 6)
7 egg yolks
1/2 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated sugar (for the caramelized tops)

Method:
Preheat oven to 160ºC. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

I realised during the middle of the cooking, that I wouldn't be able to make the perfect brulee. Why? I didn't have the ramekins for brulee. Instead, I used various tea cups that I have at home. The result? My brulee is not that pretty, however, I couldn't resist them just lying in my kitchen waiting to be cold. I picked it up while its still warm, pour some sugar on it, and burnt the sugar. I grabbed a spoon, break the crackling sugar, and put the good custard in my mouth. It was AMAZING. Never had I taste a lighter and airy custard which melt in my mouth. It was God's gift! It was GOOOOOOOOOOD....good...good...good!!

So, the next time I went shopping, I know what's in my shopping list, Brulee Ramekins. After that , nothing willl stop me from making the most delicious brulee ever!

My Own Burger Recipe

Last Sunday, I waked up really late, about 11 a.m. in the morning. It was too late for breakfast, it was too early for lunch, so it is the perfect time for BRUNCH. What's the perfect brunch meal? BURGER I say!!

This is my own version of burger recipe. I know that I should've made the meat patties the night before, but I got stucked in front of the couch watching Seinfeld DVD. I love George! The burger, even though the some of the patties fell apart when I turned them over in the stove, still tasted REAL good!





















Ingredients (serves 2):

2 burger bun
2 processed cheese ( I wanted to use fresh cheese, but I didn't have them)
2 eggs
4 slices of bacon
1 tomato
1/3 onion
shredded of lettuce

I wanted to use PINEAPPLE, again, I don't have them

Meat Patties:
200 g of lean minced beef
1 tsp wholegrain mustard
1 tsp of sugar
1 tbsp of minced garlic
1/2 cup of worchestershire sauce
1/2 cup of tomato ketchup
1/2 cup bbq sauce
sprinkles of oregano
salt and pepper to taste
Olive oil

Method :
(The meat patties should've been done the night before and frozen)
(Instead of using skillet, you can also use the grill)

1. mixed all the ingredients for the meat patties together
2. Shape them into 2 oval burger shape, the diameter should be similar to the diameter of your bun, for easy eating
3. Cover with glad wrap, freeze overnight
4. At the day of eating, pre-heat the skillet into medium heat
5. Heat the oil
6. Put the meat patties into the skillet, lower the heat.

7. At the same time, pre-heat another skillet (if your's is not big enough), and put the bacon
8. Cook the bacon until crispy
9.Put the egg into the skillet
10. Cook sunny side style until it is well done, brown the sliced onion until they are soft

11. Check constantly whether the meat patties is done. Make sure to flip them over!
12. When they are quite well done, put the cheese on top of them until they are melted
13. Grill the burger bun until they are crispy

Assembly:
1. Spread butter into both sides of the bun
2. Top the bottom bun with lettuce, sliced tomato, brown onion, patties with melted cheese
3. Top with bacon and egg
4. Cover them with sauces of your choice ( I prefer ketchup and BBQ)
5. Cover with the top of the bun
6. Serve with chips!




















The verdict: My burger is very good, It doesn't taste less better than the one I bought at the shop near work, or any other cafe (except for Cafe Bondi, they have DELICIOUS burger), and I didn't spend much money on this burger. I will definitely make them again!

Gateau au Yaourt with Chocolate Icing

I know someone who work at Dairy Farmer's, the yogurt section. So it is normal that every week, I receive a fresh batch of yogurt. Unfortunately, sometimes I just don't feel like eating yogurt, and they go to waste. So this time, I decided to use the yogurt for making yogurt cake.

I used this recipe that I stumbled upon on Chocolate and Zucchini website, and improvise myself. It was good, however since I used sweet yogurt, I only used half of the sugar. I realised after eating it, that I should've used the 1 cup! That's why I added the chocolate icing!!! It was good. I just wished I used better quality chocolate!

Gâteau au Yaourt with Chocolate Icing

- 2 eggs
- 1 cup of whole milk strawberry yogurt -- two 125 ml (or 4oz) tubs
- 1/2 cup sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)
- 1/2 cup vegetable oil (or 1 yogurt tub)
- 2 cups all-purpose flour (or 4 yogurt tubs)
- 1 tablespoon baking powder (1 envelope)
- 1 teaspoon vanilla paste/extract
- 1 tablespoon light rum

Preheat the oven to 180° C (350° F), line the bottom of a round ten-inch cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

Chocolate Icing

250 g of dark chocolate
50g unsalted butter

Melt the two together, and spread above the cake when it's cool!

Bon Appetit!