Lemon and Cranberry Butter Slice

Don't you just love old fashioned butter cake? Below is a basic butter cake recipe. I incorporated dried cranberries and some lemon zest as I have lots and for a twist, of course. It's best served slightly warm with vanilla ice cream but as it is, it is perfectly yummy. Ooops, a dollop of whipped cream is also good.


Lemon & Cranberry Butter Slice
Ingredients:

1 c butter,softened
1 1/2 c sugar
4 eggs
3 c plain flour* combined with
1 T baking powder
1 c + 1 T milk
Zest from one lemon
1/2 c to 3/4 c dried cranberries, as desired

Procedure:
1. Pre-heat oven to 150 C (fan forced) or 350 F.
2. Using a mixer, cream butter,sugar and lemon zest for few minutes until light in color and fluffy.
3. Add eggs one at a time beating well after each addition. Scrape the sides of the bowl from time to time.
4. Starting and ending with flour, alternately mix in flour and milk. Curdling may be experienced in the process but as soon as dry ingredient is added, everything should be fine.
5. Lastly, fold in the dried cranberries.
6. Pour batter in a greased and floured pan and bake for 45-60 mins. or until a toothpick inserted comes out clean.

Note:   Recipe yields two 8 inch round pan or 2 loaf pans
        * plain flour can be replaced with cake flour if a softer texture is desired or  plain flour                            can be replaced with self-raising flour however, do not add baking powder

Cronulla and Bundeena Weekend

The last quarter of this year turned crazier than the previous year. A lot of things happened. My children joining competitions, learning new tasks and end of financial year in my workplace, struggling with my CPA subject and my list just go on and on. November is my birth month and with my husband visiting, our family decided to go somewhere one weekend to unwind.

Cronulla is located in the southern part of Sydney. It's known for its beaches. Bondi is becoming really crowded so travelling to Cronulla is worth the try for a change. We love the area. Nice beach. It gave us that Surfer's Paradise feeling once more and most of all, lots of fancy places to eat. We also checked out Bundeena. It is a village near Cronulla. We took a short ferry ride to go there. Whoa! It was a lovely place. I would love to retire in that area for it so quiet and isolated. One weekend is really not enough to enjoy these places.

Cronulla Wharf

Off to Bundeena

Cronulla Beach

Early morning walk at Cronulla CBD

Lindt Caramel Brownie

I came across this bar while doing my last minute shopping for dinner last night at Woolworth's. It has nice caramel taste although I wish it was dark chocolate. It wasn't that bad though. Lindt will always be one of the smoothest chocolates on earth.

Spanish Bread...with a twist

Spanish bread is our daily merienda when I was a child. Young boys will be peddling newly baked bread kept in a brown box every afternoon. It is a bread roll filled with breadcrumbs normally from left over unsold bread, margarine and sugar.

I put a twist into the filling by using half breadcrumbs and half toasted almond meal. I experimented a healthy version of it last week by using wholemeal flour, canola oil into the bread and low fat butter for the filling. Obviously, I craved for a more tastier Spanish bread. I used a combination of bread and plain flour because I want a softer finished product. It passed the discriminating taste of my kids and husband so I guess it's worth posting.

Happy baking!

Ingredients:

2 cups bread flour
1 cup plain flour or all purpose flour
1 sachet of dry instant yeast (7 g per sachet)

1/4 c sugar

1/2 t bread improver
2 t salt
2 T butter or margarine
1 pc. beaten egg added to 3/4 c to 1 c warm water (if weather is hot, regular tap water is fine)

Filling:
Equal parts of bread crumbs and toasted almond meal (1/2 c each)
approximately 1/2 c butter or less, as desired
1/2 c brown sugar

Procedure:
1.For the dough, refer to the mixing procedure of Pan de Sal, my previous post.
2. After step 5, roll each dough into a ball and rest for few minutes.
3. Flatten each ball with a rolling pin and spread around 1 Tbsp. of the filling evenly.
4. Roll with the tapered part at the bottom. Lay each piece in a tray and let rise for approximately 30 minutes.

5. Bake in pre-heated oven (200degC or 400degF) for 10 minutes or until golden brown.

Sweet Overload at Sydney Shangri-La

The girls and I tried the Wickedly Sweet Chocolate High Tea at Sydney Shangri-La Hotel which runs until May of next year. Oh well, it was really wicked ha.ha.ha. I think my sugar level increased by few units. It is definitely not for diabetics. We went for the high tea experience. The ambiance was cozy at the lobby lounge and as usual, service was good. I ordered something savoury that afternoon, Chicken Wrap, to off set the sugar in my system. The price is reasonable and serving is quite big.  

It simply brought back memories years ago when I worked at the pastry kitchen of  Shangri-La Makati for my apprenticeship. Next time, I guess I'll opt for the regular high tea offering as I felt very guilty after having that afternoon tea. Enjoy the snaps!

The Lobby Lounge at Shangri-La Sydney

Scones with Chocolate (Yes! it's real chocolate)

Lemongrass Pandan Tea

Finally got the chance to buy fresh lemongrass and frozen pandan leaves. It is quite expensive. Funny how it is the exact opposite in the Philippines.  These are considered grass hence, we don't buy it. We normally grow them in the backyard.

I'm not an avid fan of water. To increase my water intake, I add this to my glass of water.Try it! So simple.

Recipe:

1 stalk of lemongrass
2 pcs. pandan leaves
1 liter water
2 pcs. green tea bags

Procedure:
Boil water with lemongrass and pandan leaves. Turn off fire once it boils. Steep the green tea bags.
Cool.

Serving Suggestion: Add freshly squeezed lemon (approx.2 Tbsps.) to one cup flavoured tea and sweetened with sugar.

Cassava Cake

I'm blessed for having the opportunity to learn how to make some native kakanin. In my almost two years stay in Center for Culinary Arts Manila, I had a chance to work with Mrs. Annie Guerrero, who has an extensive knowledge of our native kakanin. While de-cluttering in April, I saw my old notes and recipes. I brought my clutter back here in Sydney ha.ha.ha.

Let me share with you one of my favorites, Cassava Cake or Cassava Bibingka for others. I have tweaked the original recipe for I find the base too sweet.

Recipe:

A.Base
1 kg of frozen grated cassava* ( approx. 4 cups each)
1 1 /2 c coconut milk*
1 c brown sugar
1/2 c sugar
3 eggs

B. Cream Topping
1 c coconut cream
1 c condensed milk
1 Tbsp. flour
2 egg yolks
Grated cheese, as desired.

Procedure:
1. Put all the base ingredients in a bowl and mix until blended.
2. Pour mixture in an aluminum foil lined pan and bake at 350 deg F or 170 deg C for 40 minutes or until done.
3. Set aside.
4. Prepare the topping. Combine the coconut cream, condensed milk and flour in a sauce pan.
5. Use a whisk to blend the flour. Cook in medium heat until slightly thick.
6. In a small bowl, beat the yolks and add around 1/2 c of the topping that you are cooking.

Mix well. This is called tempering. You might end up having scrambled eggs in  your topping if yolk is added straight away. Slowly add the beaten yolks with topping back into the mixture you are cooking.

7. Continue stirring until thick.
8. Pour the cooked topping on top of the baked cassava base. Generously top with cheese.

9. Put back the cassava cake into the oven to melt the cheese and for the golden brown colour.

10. You may turn on the heat on top of your oven for a quicker result.

*Notes:

1. Frozen grated cassava can be found from Asian stores. Otherwise, a food processor or our reliable grater may be used to grate the fresh cassava.
2. Coconut cream in can can be diluted with water to make coconut milk. Ratio is 1:1 (one part cream and one part water).
3. For convenience, this can be baked in disposable aluminum pans.
4. To test if base is baked, insert a toothpick and if it comes out clean, it's ready.

SNAG STAND Haute Dogs!

Sabina loves hot dog sandwich especially those from Ikea. There are only few choices of American Hot dogs in the supermarkets here. While trying to think of what to have for lunch few Sundays ago, we chanced upon Snag Stand. It is indeed the home of gourmet hot dogs. They have all sorts of hot dogs, check out the menu for it is quite extensive. Sabina tried the American Classic and Chilli Cheese Fries, which she finds quite spicy. The bread roll was soft, by the way. A must try!

Average bill per head: $12-18

Basic Pan de Sal

If France is known for its baguette, in the Philippines, we have our Pan de Sal. They are not alike though. It is our basic bread and every household buys pan de sal for breakfast or merienda (snack). I don't normally bake bread here in Aus for fear of breaking my precious Kitchen Aid. Hahaha. Even it has a dough hook, which is designed for making breads, I just feel so sorry for the mixer because I would prefer using a proper dough mixer. 

Anyway, I had a short lived love affair with pan de sal. We opened a bakery or panaderia in early 2000 and sell  basic and filled pan de sal. We had to close operation when I got pregnant with my younger daughter, Sabina, for I won't be able to look after the business as we have the coffee shop to manage too. I said goodbye to the bakery but not to my bakery equipment. They're all in my "bake lab" in the Philippines waiting for me. They are regularly maintained and my parents use it once a week to bake soft wheat bread and some muffins.

Here's my version of home made basic pan de sal (At last! a lot of my friends are asking for this recipe.):

3 c bread flour or high protein flour

1/4 c sugar

1/2 t bread improver*

1 sachet of instant dry yeast (7 g)

2 T butter or margarine or shortening

2 t salt dissolved in 1 c lukewarm water

*Note: Bread improver is a food additive combined to the flour that improves the quality of dough and bread. You can do away with it but it is highly suggested.

1. Combine dry ingredients and butter in a mixing bowl. If using a mixer, mix until ingredients are blended then, gradually add water. Mix until dough is smooth and elastic. This make take 8-10 minutes.

If you wish to do it manually, form a well in the centre of the flour mix and slowly add the water. Mix with wooden spoon until combined then use hands to form into a dough. Transfer the dough in floured surface and knead for 12-15 mins. until smooth and elastic.

2. Shape the dough into a ball and place into a clean, lightly greased bowl . Cover with cling wrap and leave for 45 mins to one hour. It should double in size. (Leave in warm place if the weather is cold.)

3. Degas the dough by slightly punching the dough to release the gas. Turn the dough again in a floured surface and flatten. Form a rectangular shape. You are now preparing the dough for shaping.

4. Starting from top, roll the dough until you form a log. 

5. Using a dough cutter or plastic dough scraper, cut into one inch.

6. Roll in bread crumbs and arrange in tray,leaving small clearance in between.

7. Leave for another 30-45 minutes for final rising. While waiting, preheat the oven at 220deg C (200degC for fan forced) or 400deg F.

8. When ready, bake for 15 mins. or until done.

Magnum Sydney Pleasure Store

We had a wonderful Magnum experience this afternoon. We had lunch at Westfield Pitt St.Mall and decided to have ice cream bar for dessert. Wow! There was a great variety of fancy toppings to choose from. They had rose petals, rose praline, crushed meringue, sea salt, goji berries and dried raspberries to name some. For AUD7 each, I guess, it was worth the experience.

Aroma Festival at The Rocks

Two Sundays ago, I went to see the annual Aroma (coffee) Festival. I first attended this festival in 2009. It was my first winter here in Sydney. I was overwhelmed with the amount of people and of course, the food sampling and coffee varieties available. I again went the following year. Seeing almost the same, I didn't go the following two years.

Thinking I might find something interesting this year, I went.  The number of people doubled since the last time I went. I can hardly walk in some parts of the area. There were long queues everywhere I go. It's quite disappointing for you can't enjoy the event anymore. I hope it won't be a one day event next time.

I sampled a ginger drink which was really nice tasting. A little bit sad that the variant I want to buy is not available in smaller bottle.

Anyway, here's a sneak peek into the event.

STARBAR by Cadbury

I saw this chocolate bar this afternoon while buying some ingredients for my butter cream icing. It's by Cadbury. The taste reminded me of Hershey's 5th Avenue, which I love. It's a cross between 5th Avenue and Snickers. Slightly chewy due to the caramel. I prefer it compared to other Cadbury bars available in the market. Try it!

Calamansi Meringue Pie

When someone gives you calamansi, turn it into Calamansi Meringue Pie...

Exactly what I did few weeks ago. My cousin, Yvonne, gave me a bagful of calamansi. Aside from daily dose of calamansi juice, I decided to make  a pie. Calamansi is is a cross between lemon and lime. It is very acidic or sour but the size is small. It is our native lemon as we don't grow lemons in the Philippines. 

Here's my version of Calamansi Meringue Pie, for those who don't have calamansi, replace it with lemons.

Hope you'll love the contrast of flavours, tartness of calamansi and sweetness of meringue. Not everyone loves this dessert but I like it, because it is refreshing especially after a big meal.

The recipe has three components.

A. Pie Crust:

1 1/2 c flour
1/2 c icing or powdered sugar
1/2 c  butter, cut into pieces
2 to 4 Tbsps. water

Procedure.
1. Combine all dry ingredients in a  mixing bowl. Using a fork or two butter knives, cut and mix the butter until the size of peas.A manual pastry cutter or food processor can be used.
2. Gradually add water (a tablespoon at a time) until mixture can be formed into a ball.
3. Rest the pie dough and chill for 30 mins to an hour.
4. After resting, roll the dough by using a rolling pin and fit into your pie plate.(I use aluminium pie plate for convenience). Dock the pie with a fork to prevent having bubbles during par-baking.

5. Bake at 350deg F or 170degC for few minutes until slightly brown.
6. Cool and set aside.

B. Calamansi Curd:

3/4 c sugar
1 1/2 c water
1/2 c custard powder
3 egg yolks
1/2 c freshly squeezed calamansi or lemon juice

Procedure:
1. In a sauce pot, mix sugar, water, calamansi juice, yolks and custard powder by using a whisk.
2. Cook in medium heat until thick.
3. Lastly, add butter.
4. Set aside and slightly cool down.

(The curd can be prepared while the crust is baking. )

C. Meringue:
3 egg whites, room temperature
3/4 c sugar
pinch of cream of tartar

1. Beat egg whites with cream of tartar at medium high speed.
2. Gradually add sugar until stiff but not dry.

To assemble:
1. Pour the curd on the baked pie crust. Make sure that the curd has cooled down otherwise,
the crust will be soggy. The moisture will soften your crust. Spread evenly by using a spatula or the back of the spoon.
2. Top with meringue. You can use a piping bag and create rosettes or use the back of the spoon and create peaks.
3. Put the pie inside the oven for few minutes at 120 deg C or 250 deg F until slightly brown in color.
If dry meringue is desired, after the oven has been turned off, leave the pie inside.