Madeleine

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

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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
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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

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Apple Tart
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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
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[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

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

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Lemon Square
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[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
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(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

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Blueberry Tart
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[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)
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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。

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

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Olive Damper
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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
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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

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Icebox Cookie
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[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)
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