Chiffon Cake / Angel Food Cake

+ + + + + + + + + + + + + + + + + + + +
Chiffon Cake (Angel Food Cake)
+ + + + + + + + + + + + + + + + + + + +
8 egg whites
8 egg yolks
120g sugar
110cc oil
130cc milk
150g plain flour


400ml pure cream
3-4 table spoons sugar
fruits(buleberries, strawberries etc)
+ + + + + + + + + + + + + + + + + + + +

Preheat the oven to 180°C.

In a large mixing bowl, beat egg whites and sugar until very stiff. Set aside.

In another large bowl, using same beaters, beat the egg yolks, oil and milk. Add the plain flour until smooth.

Pour gradually the egg whites over the batter, folding in to the egg yolk mixture with rubber spatula. Do not stir.
Pour the batter into an ungreased angel food tube pan.

Bake for 30 - 40 minutes. Remove the cake from oven and invert the pan as soon as possible. Leave it until completely cool.
Gently run a palette knife around the cake to remove it from the pan. Invert onto a plate and separate the cake from the base of the pan using a palette knife.

Serve with whipped cream and berries.

Snowball Cookies

+ + + + + + + + + + + + + + + + + + + +
Snowball Cookies
+ + + + + + + + + + + + + + + + + + + +
170g plain flour
150g pecans
40g sugar
180g butter, softened

icing sugar
+ + + + + + + + + + + + + + + + + + + +

Preheat oven to 180°C.

Place pecans in a food processor and pulse until finely ground.
Add plain flour, sugar and softened butter and mix them well.

Shape the dough into 2 cm balls.
Place 2 cm apart onto lined baking trays.

Bake for 20 minutes or until very lightly browned.
Leave to cool for 5 minutes on baking tray.
Roll in icing sugar while they are still warm and cool them completely then roll in icing sugar again.

Walnut Biscuits

+ + + + + + + + + + + + + + + + + + + +
Walnut Biscuits
+ + + + + + + + + + + + + + + + + + + +
180g unsalted butter, softened
100g sugar
100g walnuts, roasted
250g plain flour

1 egg
200g sugar
+ + + + + + + + + + + + + + + + + + + +

In a bowl, mix softened butter and sugar with an electric mixer.

Add sifted flour, and mix them by hand or with a spatula until the mixture is not powdery. Add chopped walnuts then mix until it forms one ball.

Make 3 cylinders(3.5cm around). Wrap each of them in plastic wrap and refrigerate for 3 - 4 hours or freeze for 1 hour.

Preheat oven to 180°C.

Roll the cookie dough in an plate of beaten egg and then in a plate of sugar.

Slice it into 1cm thick pieces, and put on the baking tray lined with baking paper spacing them 2cm apart. Bake in the oven for 15 minutes or until slightly golden brown.

Cool on a rack.

New York Style Cheesecake 2

あれ？ニューヨークチーズケーキは前にも出てきたじゃん？ってそうなんですが、前回は写真を撮るのを忘れてしまいましてね。あの時のほうが出来は良かったんで残念。

ニューヨークチーズケーキはファンが多いので、持って行くとみんながとっても喜んでくれます。オーストラリアのカフェでチーズケーキを注文すると、びっくりするほど巨大であまーいチーズケーキが出てきます。あれはあれで私は嫌いじゃありませんが、やはりしょっちゅう食べる気にはなれません。

チーズケーキの下に敷くのは、グラハムクラッカーを砕いたものを使うことが多いけれど、最近、他のお料理ブログで見かけたのをまねして、Arnott'sのNiceビスケットを使っています。なかなか良いです。

ちなみにArnott's社はもともとオーストラリアの会社だったのだけれど、アメリカのCampbell Soupに買収されて今ではアメリカ資本になってしまいました。オーストラリアの象徴のようなレインボー・ロリキートがトレードマークのArnott'sがアメリカのもの、なんてちょっぴりさみしい気がしてしまいます。

さて、12月に入って、街はすっかりクリスマス。あちこちでクリスマスデコレーションが見られるようになりました。日本の人には真夏のクリスマスなんて想像しづらいでしょうね。私はもう寒いクリスマスを忘れかけてます。

+ + + + + + + + + + + + + + + + + + + +
New York Style Cheesecake
+ + + + + + + + + + + + + + + + + + + +
250g cream cheese, softened
200g sour cream, softened
200ml pure cream
100g suger
2 tablespoon cornflour
3 eggs
1 tablespoon lemon jouice

100g biscuit crumbs
50g butter, melted
+ + + + + + + + + + + + + + + + + + + +

Madeleine

+ + + + + + + + + + + + + + + + + + + +
Madeleines
+ + + + + + + + + + + + + + + + + + + +
2 eggs
100g sugar
100g selfraising flour
20g almond meal
1/2 teaspoon lemon zest
115g unsalted butter
1 tablespoon honey
+ + + + + + + + + + + + + + + + + + + +

(Makes 2 madeleine tins or 24 mini muffin tin)

In a bowl, combine the eggs and sugar until blended with a whisk. Add the shifted flour and almond meal. Pour the melted butter into the batter and stir gently. Then stir in the lemon zest and honey.

Place the batter in the refrigerator and leave for at least 2 hours.

Preheat oven to 180°C.

Grease madeleine moulds or muffine moulds with butter and dust with flour, or line with cupcake liners. Spoon the batter into the moulds, filling each mold 3/4 full.

Bake the madeleines for about 10 minutes, or until the mixture has risen in the middle. Remove the madeleines from the mould immediately. Cool on a wire rack.

Copy Cat KFC Fried Chicken

これは数日前の夕ご飯。ネットで見つけたレシピを参考にして作ってみた「なんちゃってKFCフライドチキン」。カーネル・サンダース秘伝のスパイスは使ってないんですが、なかなかどうしてそれっぽい。KFCファンの子供達も大喜び。自分の好みで塩加減を調節出来るから、本物ほど味が濃くなくてちょっとヘルシーかな？

スパイスは好みでなんでもいいと思うけど、私はたまたま家にあったチキンソルトを使ってみました。オールスパイスなんかがあれば、そんなのもいいでしょう。

ところでフライドチキンって割と時間が掛かるんですよ、揚げるのに。周りは焦げてるのに、中は生焼け、ということがよくあるんです。なのでチキンを先に茹でちゃいました。既に火が通ってるので、フライにしたときに中が生っていうことがなくなるわけです。

ついでに茹でたときのお湯はもったいないからスープにしましょ。うーん、無駄がないっていいねー。

+ + + + + + + + + + + + + + + + + + + +
12 chicken drumsticks
1 egg
1 cup milk
2 cups self rasing flour
1/2 teaspoon salt
1 teaspoon chicken salt
1/4 teaspoon paprika
1/4 garlic powder
+ + + + + + + + + + + + + + + + + + + +

Preheat oil in a fryer to 180°C.
In a pot, boil water and cook the chicken peices for five minutes. Drain it in a strainer.

In a bowl, mix the egg and milk.
In another bowl, combine the remaining ingredients.

To drain off excess liquid, wipe the chicken pieces with paper towels.
Dip the chicken in the egg mixture and then coat the chicken with the flour mixture, and repeat it again.

Drop the chicken into the preheated oil.
Fry 4 pieces of chicken at a time for 8-10 minutes, or until it is golden brown.

Apple Tart

+ + + + + + + + + + + + + + + + + + + +
Apple Tart
+ + + + + + + + + + + + + + + + + + + +
1 1/3 sheets frozen puff pastry, thawed

[Bottom layer of apples]
3 Granny Smith apples
1 tablespoon butter
2 tablespoons sugar

[Top layer of apples]
1 Granny Smith apple
1 tablespoon butter
1/3 cup sugar
2 tablespoons apricot jam
1 teaspoon water
+ + + + + + + + + + + + + + + + + + + +

[Bottom layer of apples]
Peel, core, and slice the apples. In a pan melt butter and add the apple and sugar stirring occasionally over moderate heat. Do this for about 10 minutes, or until the apples are soft. Remove from heat and let it cool.

[Top layer of apples]
Peel, core, and cut the apple into slices 0.5cm thick.

[Apricot Glaze]
In a small bowl, mix apricot jam and water. Microwave 30 seconds.

[Tart shell]
Preheat an oven to 200°C.
Fit the puff pastry into a tart pan. Line the tart shell with baking paper and fill with pie weights. Bake the tart shell for about 15 minutes or until the edges begin to brown. Carefully remove the paper and weights and continue baking until the center is golden, 7-10 minutes. Transfer the pan to a wire rack and let the tart shell cool completely, about 30 minutes.

Reduce the oven temperature to 180°C.
Fill the apple mixture into the cooled pre-baked tart shell. Arrange the apple slices in over the apple mixture. Sprinkle the sugar and put small pieces of butter over the apples.

Bake the tart for 20-30 minutes or until the apples are nicely browned and soft. Remove from oven and let the tart cool. Before serving, brush the apples with warm apricot glaze.

French Toast

+ + + + + + + + + + + + + + + + + + + +
French Toast
+ + + + + + + + + + + + + + + + + + + +
4 thick slices french bread
1 egg
2 tablespoons sugar
2 tablespoons condensed milk
1 cup milk
1 tablespoon butter
+ + + + + + + + + + + + + + + + + + + +

In a bowl, whisk egg, milk, sugar and condensed milk together. Soak sliced bread in the egg mixture.

In a frying pan, melt the butter over medium high heat. Place the bread in the hot pan. Cook on each side until golden brown.

Dust with icing sugar just before serving. Serve with maple syrup.

Lemon Square

+ + + + + + + + + + + + + + + + + + + +
Lemon Square
+ + + + + + + + + + + + + + + + + + + +
[Crust]
150g plain flour
15g sugar
1/2 lemon zest
120g cold butter, cut into small pieces

[Lemon Card]
120g sugar
2 eggs
2 tablespoons self rasing flour
4 tablespoons lemon juice
+ + + + + + + + + + + + + + + + + + + +
(26 x 28cm pan)

Preheat an oven to 190°C.
To make the crust, line a baking pan with baking paper.
In a bowl, combine the flour, sugar and lemon zest. Cut the butter into the flour mixture using a pastry cutter, until it looks like coarse meal.

Press the dough into the bottom of the pan. Bake the crust for 15 minutes or until pale, golden. Transfer the pan to a wire rack and let the crust cool.

To make the filling, whisk together the eggs and sugar in a bowl. Add the lemon juice and flour. Whisk until just blended. Carefully pour the mixture over the baked crust.

Bake for about 10 minutes, and reduce the oven temperature to 150°C. Bake for about another 10 minutes until the filling is set. Transfer the pan to the wire rack and let it cool.

Cut into small rectangle or square pieces.

Bolognese Pie

Blueberry Tart

+ + + + + + + + + + + + + + + + + + + +
Blueberry Tart
+ + + + + + + + + + + + + + + + + + + +
[Tart dough]
1 egg yolk
2 tablespoon very cold water
1 1/4 cups plain flour
1/3 cup sugar
1/4 teaspoon salt
115g cold unsalted butter (cut into 1cm cubes)
+ + + + + + + + + + + + + + + + + + + +

In a small bowl, stir together the egg yolk and water; set aside.

In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap the dough in plastic wrap and refrigerate until well chilled, about 30 minutes. 

Roll out the dough using a rolling pin a couple of centimetres bigger than the tart pan. Transfer the dough to the pan and press into the bottom and up the sides. Trim off excess with a knife. Prick bottom of the dough with a folk. Chill the dough in the fridge for 15 minutes.

Ham and Vegetable Wrap

子供達のランチの人気メニューは、照り焼きチキンバーガー、チキンパイ、ハンバーガー。そして最近の一番人気がラップ。ラップというのは、Lebanese Breadという名前で売られている中近東のパンのようなもので、野菜やハムやチーズを巻いたもの。ショッピングセンターのフードコートでもよく見かけます。ヘルシー嗜好の女性が好むようです。ちょっと巻くのが大変だけど、夏のランチにはもってこい。

+ + + + + + + + + + + + + + + + + + + +
lebanese bread
turkey ham
lettuce
cucumber
green pepper
cheese
mayonnaise
salt
pepper
+ + + + + + + + + + + + + + + + + + + +

Fried Rice

今日はこの前作って写真を撮って、アップしそびれていた炒飯です。
ハッキリ言って、普通の炒飯なんですが…。しいて言えば、大きめに切った肉を入れてるとこがポイント。あとは隠し味のザーサイですかね。最後にレタスを入れると栄養のバランスも、味もバランスもいい！…と思う。レタスは生で食べることが多いけど、スープや炒め物にすると意外と美味しいんだよね。

Olive Damper

+ + + + + + + + + + + + + + + + + + + +
Olive Damper
+ + + + + + + + + + + + + + + + + + + +
3 cups self-raising flour
1/2 teaspoon salt
1teaspoon caster sugar
75g butter, chilled, cubed
1 cup drained black sliced olives
1 tablespoon chopped fresh oregano
1/2 cup milk
+ + + + + + + + + + + + + + + + + + + +

Preheat oven to 180°C. Line a baking tray with baking paper.

Combine flour, salt and sugar in a bowl. Using your fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

Stir in olives and oregano. Add milk and 1/2 cup cold water to flour mixture. Stir until mixture forms a sticky dough, adding extra water if necessary.

Turn dough onto a lightly-floured surface. Knead until just smooth. Shape dough into a 20cm roud.Place roudon prepared tray. Using sharp knife, scoure top of damper into 8 wedges.

Bake for 40 to 50 minutes or until golden and hollow-sounding when tapped. Stand on tray for 5 minutes. Remove to a wire rack to cool.

Recipe: www.taste.com.au

Icebox Cookie

+ + + + + + + + + + + + + + + + + + + +
Icebox Cookie
+ + + + + + + + + + + + + + + + + + + +
[White dough]
120g butter
80g icing suger(sifted)
1 egg york
200g plain flour(sifted)

[Black dough]
120g butter(room temperature)
80g icing suger(sifted)
1 egg york

175g plain flour(sifted)
25g cocoa powder(sifted)
+ + + + + + + + + + + + + + + + + + + +

Roasted beef, salada and bread

今日の夕食はローストビーフとサラダ。そして昼間、マーケットで買ってきたパン。Flourというパン屋さんでepiを買ってきました。パンはひとつずつちぎってオーブンで軽く焼いてバターをつけて食べました。おいしかった！

外は夕方から雷が鳴り出して、ストームになりました。雷があんまり綺麗でしばらく見とれてしまった。夜のうちにたくさん雨が降って朝には晴れると良いな。