Pouding au pain avec de la sauce au rhum

Ingredients:
2 batons
3 eggs
3/4 can of creamer.
1 tablespoon of brown sugar
1 tablespoon of granular sugar
10 g of almond
10 g of hazel nut
2 banana
1 piece of 1 cm thick butter

Method:
1.  Beat up the 3 eggs with 1 tablespoon of granular sugar and 1 tablespoon of brown sugar.
2.  Pour the mixture into a 20 cm x 20 cm baking tray.
3.  Tear up 2 buguettes into chunks and put into the tray.
4.  Pound the almonds and hazel nuts and add into the tray.
5.  Cut the banana into thin slices and add into the tray.
6.  Pour in the creamer and mix all the ingredients.
7.  Cut the butter into small piece and place evenly on the mixture.
8.  Place in the oven at 150^OC  for 20 minutes.
9.  Take out from the over, spread evenly the shredded cheddar cheese on top then continue baking          for another 10 minutes.  

The Rum Sauce

Ingredients:
1 cup of creamer
1 piece of 1 cm thick butter
1 tablespoon of rum

Method
1.  Melt the butter in a pot
2.  Add in the creamer and mix well.
3.  When the mixture shimmer, put in a tablespoon of rum.
4.  Bring the mixture to boil.

Cream Puffs

Ingredients:

1. Choux Pastry

130 g all purpose flour 

1 tsp granulated white sugar

1/2 tsp salt

114 g unsalted butter

240 ml water

4 large eggs (lightly beaten)

2.  Egg Was Glaze

1 large egg

a pinch of salt

3.  Whipped Cream

480 ml heavy whipping cream

1 tsppure vanilla extract

2 tblsp granulated white sugar

4. Garnish

Powdered (Confectioners or icing ) sugar

Method:

1.  Place the butter and water in a heavy saucepan over medium heat and bring to a boil.

2.  Remove from heat and with a wooden spatula, quickly add the choux pastry mixture as in ingredient (1).

3.  Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. (About a minute or two)

4.  Transfer the dough into your electric mixer and beat on low speed for a minute or two to release the steam.

5.  One the dough is lukewarm, add the lightly beaten eggs and continue to mix until a smooth thick paste is formed..

6.  Spoon or pipe 12 mound of the dough onto a baking sheet, spacing them a couple of inches apart.

7.  beat together the egg and the salt for the glaze, using a pastry brush, gently brush the glaze on the top of the dough.

8.  Preheat the oven to 400^oF (205^oC)

9.  Bake for 15 minutes and the reduce the temperature to 350^oF (177^oC), bake for another 30 to 40 minutes or until the shells are nice amber color and when split, is dry inside.

10. Turn off the oven, with oven door slightly ajar, let the shells dry for 10 to 15 minutes before remove from oven and let cool on a wire rack.

11.  In a large mixing bowl, place ingredients (3)

12.  Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

13.  To assemble, Split the pastry shells in half and fill with whipped cream.

14.  Place the top half of the shell on the whipped cream and dust with powdered (Confectioners or icing ) sugar.

Multiseeds Banana Bread Pudding

Ingredients :

1/4 loaf of  multiseeds bread

6 tsp of low fat milk powder

1 pc of cheddar cheese

1 Cavendish banana

2 tsp of brown sugar

10 g of butter

3 eggs

raisins

Methods :

1.  Beat 3 fresh eggs with 2 tea spoons of brown sugar in abowl until the sugar           dissolved.

2.  Make a mug (50 ml) of low fats milk. 

3.  Cut the multiseeds bread into cubes and put all into a deep baking tray.

4.  Cut the banana into thin slices and put them among the bread cubes.

5.  Sprinkle some raisins and pour in the milk.

6.  Place it in an oven at 150 degree for about 30 minutes.

7.  While waiting, cut a piece of cheddar cheese into smallpieces.

8. Take out the tray and sprinkle with the cheddar cheese.

9. Put back into the oven at 120 degree for another 10-15 minutes until the cheese      turns brown.

Ghee Cookies

     

        Ingredients : 

        300 gm  icing sugar

        1.25 tsp  salt

        1 kg  plain flour 

        250 gm  ground almond

        750 gm  ghee

Methods:

1.   Cream ghee, salt and icing sugar.

2.   Add flour and ground almond.

3.   Roll dough to 1/2" thickness.

4.   Cut with cookie cutter.

5.   Bake cookies at 180'C for 12-15 mins

New York Style Cheese Cake

Crust:

200 g  Digestive biscuits

40 g    granulated white sugar

114 g   unsalted butter, melted

Filling:

1 kg      Tatura cream cheese (full fat), room temperature

150 g    granulated white sugar

35 g      all purpose flour

5           large eggs, room temperature

80 ml   heavy whipping cream (double cream)

2 Tbs    lemon zest

1/2 tsp  pure  vanilla

Topping:

240 ml  sour cream (not low fat or fat free)

30 g       granulated white sugar

1/2 tsp   pure vanilla extract

Methods

1.     Grease a 9 inch (23 cm) springform pan. Place the  pan on a larger baking pan to catch  any leakage                   while the cheese cake is baking.

2.     Preheat oven to 177 C  with rack in center of oven.

For Crust: 

1.     In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. 
2.     Press the crumbs evenly over the bottom and about 1 inch up the sides of the  pan. 
3.     Cover and refrigerate while you make the filling.

For Filling: 
1.     In bowl of your electric mixer, place the cream cheese, sugar, and flour. 
2.     Beat on medium speed until smooth (about 2 min) 
3.     Add the eggs, one at a time, beating well (abt 30 sec) . 
4.     Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. 
5.     Remove the crust from the refrigerator and pour in the filling. 
6.     Place the cheesecake pan on a larger baking pan and place in the oven.
7.     Bake for 15 minutes and then lower the  temperature to 120 C. 
8.     Continue baking for about another 60 - 90 mins or until firm and only the center 
        of the cheesecake looks a little wet and wobbly. (The baking time can vary due to  the differences in                  ovens)
9.     Remove from oven and place on a wire rack.
10.   In a small bowl combine the sour cream, sugar, and vanilla extract. 
11.   Spread the topping over the warm cheesecake.  Bake for 15 more minutes. 
12.   Remove from oven and carefully run a knife  around the pan to loosen the cheesecake (helps prevent               the surface from cracking as it cools).
13.   Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. 
14.    Serve with fresh fruit or fruit sauces.

To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


 

Pumpkin Butter Cake

Pumpkin Butter Cake

250g butter

125g brown sugar

5 eggs

250 self raising flour

200g pumpkin – shredded

100g pistachios – coarsely chopped (optional)

Some pumpkin slices for deco

1.  Cream butter and brown sugar till light and fluffy.

2.  Add in eggs, one at a time, mixing well after each  addition.

3.  Stir in flour.

4.  Lastly, mix in pumpkin and pistachios.

5.  Pour batter into  a  8” tin and arrange pumpkin slices on top for decoration.

6.  Bake in a preheated oven at 180C for 45 minutes.       

7.  Remove cake from oven and leave to cool before unmolding.

Chocolate Chips Cookies

I loved this chocolate cookie...melt in your mouth, fragrant, bitter sweet chocolaty taste..better than Famous Amos  :)
You can use almonds or walnuts instead of hazelnuts.

Ingredients:

[A]
200gm butter
90gm icing sugar
1/2 tsp essence vanilla
1 egg yolk

[B]  
Sieve :
150gm flour
60gm cornflour
50gm cocoa powder
1/2 tsp baking powder

100gm hazelnuts
70gm chocolate chips (optional)


 Methods :
1.  Cream sugar and butter .
2.  Add in vanilla and egg yolk.
3.  Mix in [B] and nuts
4.  Bake at 180' for 15 minutes