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.