jeudi, juillet 28, 2011

Triangles aux brébis de Salakis


Après un test avec des feuilles de brick, j'ai encore 3 feuilles de bricks dans mon frigo. Que vais-je faire avec?
Traditionnellement, les feuilles sont utilisées pour faire des triangles ou des pastillas. J'ai trouvé beaucoup de vidéo sur Internet sur ​​les triangles de la brick et la façon de réaliser ces petites merveilles. C'est facile! Vous pouvez mettre ce que vous voulez dans le triangle, cela dépend de votre créativité! iiii
Et moi, j'ai mis le fromage de chèvre et des omelettes ^^ Résultat: Ils sont très très bons. Légèr et délicieux.

In English:
After a test with the phyllo sheets, I still have 3 sheets left in my fridge. What will I do with them?
Traditionally, the sheets are used for stuffed triangles or pastillas. I've found many videos on the Internet on how to make the triangles and the way to do this marvelous little things. It's easy actually! You can put whatever that you like as the filling, and it all depends on your creativity!!! heheheh
And me, I've chosen the goat cheese and omelette ^^ The result: They are really really good. Light and delicious.


- Omelette
- Goat cheese (add some olives oil and salt and pepper)
- Phyllo sheets
- Melted butter

- Prepare the omelette (cut into smaller pieces)
- Prepare the goat cheese
- Cut the round phyllo sheet into 2, to get a half-circle sheet
- Spread some melted butter on the sheet
- Add the filling
- Follow the instruction on how to fold the sheet into triangle
- Pop the triangles into a pre-heated oven
- Bake until triangles turn brown


Time to eat!!!!!!!!!


Great dinner/snack/party food

mercredi, juillet 27, 2011

Edamame - Salted Soybean Snack

Well-known japanese snack. I bought this frozen snack from the Japanese store near where I work.
At first it was kinda wierd to eat them, but after awhile it becomes addictive and I get the idea how to eat them.
You have to squeeze slowly the skin so that the first bean pops up, then pop it into your mouth. As said on the packaging, that it is salted. I was scared that it's going to be too salty. But it's not. It has the right amount of salt. But it makes you thirsty anyway :D

It's a beauty:

Frozen edamame:

Thawed edamame:

Warm them in the microwave for about between 4-6 minutes:

Great snack in front of the telly :D



dimanche, juillet 24, 2011

Angelina - Paris

Yummy!!!! If you like french pastries... indulge yourself here. OK sometimes the usual mamie's pattiseries can be even better. But once in a while, dining in this chic salon de thé with nice decor doesn't hurt :D


You need to come here at the right time to avoid the queue. The one at rue de Rivoli in particular because of the location (tourist area). We were lucky enough to come at the right time :D It helps also that we were only 2. Apparently they have small tables in the salon.

I had the Fraises. I didn't know that it's Verrine de fraises. I was expecting a cake similar to fraisier. But the description is a bit deceiving:
Brioche toastée, crème brûlée à la vanille Bourbon, purée de mara des bois, fraises fraîches, petits sablés

The petits sablés is really petit.. LOL


Nevertheless you cannot go wrong with the patisseries here. My friend took the millefeuille.. it's high and very yummy. I know I am such a pig that I ate also half of my friend's millefeuille. Shame on me hhuhuhu




Move away Macarons, here comes Macalons :D



Paris Outing

What I like in most European cities including Paris is the hidden gems.
Paris hides so many interesting places. It's not only about Eiffel Tower and Louis Vuitton stores. I appreciate my friend's willingness to show me this place.
I didn't bring my cam, so I took only with my iphone. Next time I'll take pictures of other stalls in this market.






Croustillant aux pommes

An experiment in the kitchen :D

This is my first time using phyllo/filo sheets. In french it is called 'Brick' hihihihi
This pastry sheet typically used in the Middle eastern cuisine and dessert (such as baklava) and in some Greek cuisine (with feta cheese filling). This is the equivalent to Asian's spring roll wrap.


I've decided to experiment this using a simple caramelized apples. There are 2 ways of cooking this. It's either bake in the oven or fried in a pan with a little bit of pan. Of course, the best is if you fry them :/

Anyway, I tried to do the same as the dessert that we had in a pattiserie in Nancy.
Usually you make it like samossa (triangle shape with fillings).
But the dessert we had in Nancy was in a cup shape. So I thought by baking it in the cupcake molds is the way to go.

First, dice the apples (I used Golden apples). Then in a pan, add 25g butter, the diced apples, 1 tbsp sugar, 1tsp ground cinnamon. Of course you can add more if you like to have stronger taste.


Then, cut the phyllo into 4. Usually phyllo sheets came in round shape. So what I did is cut it into 4. Melt 25g butter with a bit of sugar. Spread the butter on each side of the pastry.


Line the muffin cups with the phyllo sheet and stuff with the caramelized apples.


Bake for 8-10 mins until the pastry is brown.


- When it's cool, the phyllo tend to get soft and soggy at the bottom. Perhaps I need to put almond flour at the bottom so that it can absorb the liquid from the apple. This only happens if you bake I think. I don't think you have this soggy issue if you make it into triangle and fry them.

- Nevertheless, I transferred them onto muffin paper cups and when we want to eat it, we popped them into the oven for some 10 minutes. It's yummy and great with a scoop of vanilla ice cream :D

Blueberries Buttermilk Milk Cake

I like the blueberries buttermilk cake last time that I decided to do it again. But this time I had it from another source and the original recipe is for muffins. Since I am not a patient person, I decided to just make it in a cake pan.
My biggest issue when I bake is that I do not know what size of pan that I need.
For example, this recipe give a mixture which is as full as the mixing bowl. So I went for my biggest round baking pan (don't ask me the size, I can't remember LOL) Anyway, it turns out that if I use a smaller pan, it will make it better. I like to have high cake.

Nevertheless, it tastes yummy. I think yummier than last recipe. But the difference is that the earlier blueberries cake has lemon zest. This is one doesn't.

Just like the cocoa buttermilk cake, this cake is even yummier after 2-3 days in the fridge. You need to keep it in the fridge because of the blueberries and the moist.


3 1/4 cups flour
1 1/4 cups sugar
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
6 tbsp butter, melted
1/4 cup canola oil
2 eggs
1 cup buttermilk
1 tsp vainlla
1 tsp almond extract
2 cups bberies frozen
- pre-heat oven 300
- 12 cups
- flour, sugar, baking powder, salt and baking soda
- whisk butter, oil. Add in eggs then buttermilk, milk, vanilla and almond extracts
- Mix into flour mixture
- Add blueberries
-Bake 15-20 mins, tester comes out clean

Cocoa Buttermilk Cake

If you are looking for a chocolate cake. This is it!!!
I didn't do any icing or frosting on it, but it would be even more delicious if there is chocolate ganash on top.

The original recipe is a buttermilk bundt cake. Indeed, it would be even better if it has a bundt shape... Maybe one day I'll get a nice bundt baking pan :D
I've added chocolate sprinkes in the mixture as well as on top the cake. You can see the sprinkes a bit inside the cake and star sprinkles on top. They give the cake a bit of charm :P

Apparently, the cake is even better after 2-3 days.


160 ml buttermilk
150 g butter
120 g sugar
50 g almond flour
150 g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
4 tbsp cocoa powder
2 eggs
1 tsp vanilla essence (original recipe uses vanilla pod)

Preheat oven to 160 C. Beat butter and sugar with an electric mixer until pale.
Add eggs one by one then vanila and whisk to combine.
Add the butter mixture to the flour, almond flour, bicarbonate of soda and baking powder and stir to combine.
Spoon the mixture into a 24 cm tin and bake for about 30-35 min or until skewer comes out clean.
Let it cool in the tin.

dimanche, juillet 17, 2011

Spring rolls

Another asian treat this week! Wow! This is something.. I don't usually do asian food, but when I have the motivation, nothing can stop me! LOL



These are the small size and there is instruction at the back as to how to fold the spring rolls :D

Clafoutis aux cerises (Cherries clafoutis/flan)

I pitted cherries on my own!!! I got this tip from a foodie blog. By using the piping tip :D Really easy hehhe Just be careful of the cherries juice tho.







100gm flour
30gm almond powder
3 eggs
125ml liquid cream
90gm sugar
125ml milk
400gm fresh cherries
1 sachet vanilla sugar

- Pre-heat oven 180C. Butter the mould and dust with flour
- In a bowl, mix together flour, almond powder, sugar and vanilla sugar
- Make a hole in the middle and mix in eggs, one by one
- Add cream and milk
- Leave it aside
- Pit the cherries, then put the cherries in the mould
- Pour the batter
- Bake in the oven for about 25-35 minutes, until tester comes out clean
- Dust with icing sugar



samedi, juillet 16, 2011

Shin Ramyun - Korean Hot and Spicy Noodles

If you eat this, make sure that you have a box of tissue and a big bottle of water.. LOL
This noodle never fail to surprise me with the spiciness. I am not a big fan of spicy food, but this one always a dear to me.
It came with a sachet of the hotness powder for the soup and a sachet of dried vegies flakes (looks like there are some carrots, spring onions and chillies)

This time with poached egg :D


Go-Tan Bami Goreng Paste

Miam miam :D Easy peasy way to make mee goreng.



jeudi, juillet 14, 2011

Blueberries Buttermilk Cake

This cake is so good that I've forgotten to put the recipe on .. Oppsss.. Ma bad ^^
It is a very easy recipe and fast to prepare. I think this cake is a cross between pound cake and cakey cheese cake. It's moist in the inside and dry around it. But be careful, moist cakes do not stand heat, so if you want to keep this cake for more than 2 days, then it needs to be kept in the fridge.


Here's the recipe....Originally from with some tweaks :-)
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tbsp grated orange peel
2 tsp vanilla extract
1 cup buttermilk
2 cups frozen blueberries

- Pre-heat oven to 180C. Butter and flour cake pan
- Whisk flour, baking powder, salt in medium bowl
- Using electric mixer, beat sugar, butter until light and fluffy
- Beat in eggs, 1 at a time
- Beat in orange peel and vanilla
- Beat in dry ingredients in 3 additions alternately with the buttermilk
- Fold in te frozen blueberries
- Pour batter in the baking pan and bake until the tester cames out clean

Note: You do not need to thaw the frozen blueberries. I used semi-thawed blueberries just to be sure that it is easy to fold them in the batter and also that I don't have cold ingredients in room temperature batter.


vendredi, juillet 01, 2011

Green (Pandan) Coconut Muffins

This is an easy muffin recipe and it gives muffin a touch of Asia :D


In Asian cuisine, if it is green then it can contain either pandan extract or matcha (green tea). In south east asian particularly, the green came from pandan extract. Pandan or the pandanus leaves are usually blended with a bit of water and strained to get the juice/water. Nowadays we do not need to do that because pandan extract (just like vanilla extract) is readily available in little bottle sold in Asian stores.

I've found this simple recipe from this website.

I just copy paste the recipe here.

Ingredients :
1 1/2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp Pandan extract
1 egg
70 ml cooking oil
90 ml coconut milk
150 ml water
6 muffin cups

Method :
1) Preheat oven to 375F. Line paper cups on a muffin tray, set aside.
2) In a bowl, lightly beat the eggs, add water, coconut milk, oil, pandan extract, salt, sugar, baking powder and mix well.
3) Sieve the flour, and slowly pour into the mixture, mix well, and set aside.
4) Scoop the muffin mixture onto the muffin cups until 2/3 full.
5) Bake for 20 to 25 minutes or until a light brown crust appear or cracks out of the muffin top.