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2014/06/02 (Mon) Exam again

It's exam time again....and this is my last exam before graduating .
Feel like shit now
Basically I have studied what I have too
Problem is, I am afraid of forgetting ...so frustrating
Stiill have to go through DMS and ortho stuff once more before I will feel comfortable I guess....
Time is essence now
Exam of 5 years of content is really crazyyyy

Stress Stress Stress Stress

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2014/01/04 (Sat) Layered chocolate strawberry buttercream cake

Moist Chocolate cake
Ingredients fill 6 inch cake tin x 2
Milk 1.5cup
Butter 100g
Oil 1/4 cup
Cocoa 1/2 cup
Self raising flour 1 cup
Egg 1 beaten
Baking soda 1/2tsp
Castor sugar: 200g
1. Heat gently without boiling Milk, Butter, Oil and Cocoa powder , stir until blended together forming Mixture A, cool to room temperature
2. Sieve all dry ingredients
3. Add in egg and dry ingredients to mixture A, mix well with electric mixer on low or by hand
4. Line baking tin with butter and parchment paper, pour in cake mixture
5. Bake at 180 degree for 30 minutes
Strawberry Buttercream
Butter 125g
Powdered sugar 1/2 cup
1 ripe strawberry diced
Milk 1/4 teaspoon
1. Place diced strawberry in microwave for 20-30 sec with milk, cool to room temperature and crush it.
2. Cream butter and powdered sugar with electric mixer
3. Add in strawberry paste little by little and mix with electric mixer until desired color and taste
4.
Low fat chocolate glaze
Chocolate chip 2 cups
Milk 1/2 cup + 1 tablespoon
Butter 2 teaspoon
1. Bring Milk and butter to boil and lower heat to minimum
2. Stir in chopped chocolate chips until smooth on low heat, cool and pour onto cake

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2014/01/04 (Sat) Roasted butter herb turkey with gravy

Roasted Turkey recipe (modified from Gordon Ramsay's way ):
Ingredients:
1 turkey 5kg
Butter 300g
Olive oil
Fresh Parsley generous bunch
Salt and pepper
Lemon x 3
Onion x 2
Garlic 4 cloves
5-6 Bay Leaves
Bacon enough to cover the turkey breast , around 7-8 slices
Celery and carrot to line baking tin
Defrost the turkey completely , depending on the size it takes 2.5 days to thaw a 5kg (11 lb.) the turkey in the fridge
5kg can serve around 8-10 people
Pat he turkey dry
Prepare butter mix :
Soften butter at room temperature, add in salt and pepper , pureed garlic, chopped fresh parsley, 2 table spoon of olive oil , zest and juice of 2 lemons. Then mix
Generously season the cavity and body of the turkey with salt and pepper
Half the onions and lemons , put into cavity
Line cavity with bay leaves
Tricky part:
Carefully detach the skin from the bird from both sides (head and tail) without breaking through to through using your hands, keep skin intact. A space is now created between the skin and the meat. put a golf ball size of butter mix underneath the skin each time, massage on top of the skin to spread evenly around the breast and meat. Use the remaining butter mix to rub all over the turkey breast, legs, wings etc. Drizzle top with olive oil.
Wrap the turkey with tin foil to let marinate in fridge overnight or bake immediately. Take turkey out of fridge and let rest for 30 minutes before baking. Place turkey with breast facing up in baking tin, line tin with celery and carrots slices
Preheat oven to 220 degree celsius. Bake turkey for 10 minutes, remove from oven, bast the turkey with juice collected from baking tin, line turkey breast with bacon slices, bast again. Lower oven temperature to 180 degree celsius, return turkey to roast for additional 2.5 hours if turkey is 5kg (0.5 hours per kilo). Bast every hour.
Let turkey rest for 2 hours before carving.
Gravy:
Additional ingredients:
Tomato x 2 chopped
Apple x 1 pureed
Spring of rosemary
Chicken stock 2.5 cups
Collect the bacons and onions and chop, cut off the butt, wing and neck of the turkey
Strain the juice from the baking tin and remove the fat
In a pan, stir fry the bacons and onions, neck, butt, neck, spring of rosemary,chopped tomatoes and apple puree.
Pour in resting juice of turkey and previously strained juice. Simmer and reduce liquid to half.
Add in chicken stock, simmer and reduce to half.
Strain the gravy and extract all flavor. Discard floating fat.
Thicken gravy with cream/ corn starch to your liking

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2014/01/04 (Sat) 花雕醉雞翼

Ingredients:
雞中翼 8隻
薑片 2片
甘草 3片
八角 1粒
桂皮 1片
果皮 1/8個
水 1500ml

調味料(每600ml) :
冰糖 1茶匙
鷄粉 1茶匙
鹽 鹽
鹽 75ml

1. 甘草、八角、桂皮、果皮及1500ml水,煮20分鐘至出味成白滷水汁

2. 取600ml 白滷水加調味料,放涼後加入花雕酒成醉雞汁

3. 煮水加薑片,水滾後加入鷄中翼,加蓋熄火浸熟

4. 將雞中翼沖水至涼,及後將雞中翼放入醉鷄汁

5. 浸過夜即可享用

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2013/08/25 (Sun) Seafood Terrine

http://www.youtube.com/watch?v=BLuZXd6GCgo&feature=player_embedded

Serves 8
Ingredients
1 cup heavy cream
1/2 teaspoon saffron
16 ounces peeled and deveined shrimp
2 egg whites
1 teaspoon salt
1 leek, white part only, diced small, sautéed in butter until tender, then chilled
6 ounces scallops, chopped in large chunks, or left whole if small
6 ounces lump crab meat
1/4 cup minced chives
Lemon-Shallot Aioli (recipe below)


Instructions
Bring the cream to a simmer over high heat. Remove from heat and add saffron. Let the saffron infuse the cream for 15–20 minutes. Strain into a clean container and chill thoroughly.
Preheat oven to 300 F.
Be sure all ingredients to be pureed are very cold. In a food processor, puree the shrimp with the egg whites and salt. With the machine running, slowly add half the cream. The mixture should be stiff enough to shape. Continue adding the cream with the machine running.
In a mixing bowl, combine the shrimp mousseline with the leeks, scallops and crab. Fold in the chives to distribute evenly.
Line the terrine with plastic wrap and fill with the seafood mixture. Fold the plastic wrap over and cover with the lid.
Bring a large pot of water to a simmer. Set the terrine in a roasting pan and fill the pan with the simmering water until it reaches three-quarters of the way up the sides of the terrine. Place in the oven and cook until the internal temperature reaches 135 F.
Remove from oven and let cool to room temperature, then refrigerate until chilled. Serve with Lemon-Shallot Aioli.

Lemon-Shallot Aioli
Ingredients
1 tablespoon shallot, minced
1 tablespoon plus 2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon water
1 egg yolk
Pinch cayenne pepper
3/4 cup vegetable oil

Instructions
Combine the shallot and 1 tablespoon lemon juice. Set aside.
Combine 2 teaspoons lemon juice, salt, water, egg yolk and cayenne in a bowl. Whisking continuously, add a drop or two of the oil into the bowl to establish the emulsion.
Continue pouring in the oil in a thin stream, whisking continuously, until all the oil has been incorporated and the aioli is thick and sumptuous. Add the shallot.
For a smoother finish, use a hand-held blender to blend the shallot with the egg yolk.

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