Commonly used to make cream puffs, profiteroles and eclairs, choux pastry relies on rising steam to create a hollow centre that can be filled with cream or custard. When making choux, you need to measure the ingredients carefully, and don't open the oven until it's cooked or your pastry may run out of puff!
Preparation Time
5 - 15 minutes
Cooking Time
35 minutes
Makes
25-30 profiteroles
Ingredients
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
Vegetable oil, to grease
Method
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined.
Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside.
Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart.
Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
Wednesday, September 1, 2010
Honey Lemon Chicken
Ingredients (serves 4)
2 x 250g pkt rice noodles
2 tsp cornflour
1/3 cup (80ml) fresh lemon juice
1/4 cup (60ml) honey
1 tbs olive oil
400g chicken breast fillets, fat trimmed, thinly sliced
1 brown onion, cut into thin wedges
2 carrots, peeled, cut into matchsticks
2 garlic cloves, crushed
1 bunch baby bok choy, washed, leaves separated
150g pkt oyster mushrooms, halved if large
Method
Place the rice noodles in the microwave and cook on HIGH/100% power for 2-3 minutes or until the noodles are soft. Set aside for 2-3 minutes. Use your hands to carefully separate the noodles. Combine the cornflour with a little of the lemon juice to make a smooth paste. Stir in the remaining lemon juice and honey.
Heat 1 tsp of the oil in a large wok over a high heat. Add half the chicken and stir-fry for 1-2 minutes or until just cooked. Remove from the wok. Repeat with another 1 tsp of oil and the remaining chicken.
Heat the remaining oil in the wok over a high heat. Add the onion, carrots and garlic. Stir-fry for 2 minutes. Add the bok choy and mushrooms. Cover and cook, tossing once, for 1-2 minutes or until the bok choy wilts.
Add the lemon mixture and cook, tossing, for 1 minute or until well combined and the sauce thickens. Toss the noodles and chicken through the vegetables and sauce. Serve immediately.
2 x 250g pkt rice noodles
2 tsp cornflour
1/3 cup (80ml) fresh lemon juice
1/4 cup (60ml) honey
1 tbs olive oil
400g chicken breast fillets, fat trimmed, thinly sliced
1 brown onion, cut into thin wedges
2 carrots, peeled, cut into matchsticks
2 garlic cloves, crushed
1 bunch baby bok choy, washed, leaves separated
150g pkt oyster mushrooms, halved if large
Method
Place the rice noodles in the microwave and cook on HIGH/100% power for 2-3 minutes or until the noodles are soft. Set aside for 2-3 minutes. Use your hands to carefully separate the noodles. Combine the cornflour with a little of the lemon juice to make a smooth paste. Stir in the remaining lemon juice and honey.
Heat 1 tsp of the oil in a large wok over a high heat. Add half the chicken and stir-fry for 1-2 minutes or until just cooked. Remove from the wok. Repeat with another 1 tsp of oil and the remaining chicken.
Heat the remaining oil in the wok over a high heat. Add the onion, carrots and garlic. Stir-fry for 2 minutes. Add the bok choy and mushrooms. Cover and cook, tossing once, for 1-2 minutes or until the bok choy wilts.
Add the lemon mixture and cook, tossing, for 1 minute or until well combined and the sauce thickens. Toss the noodles and chicken through the vegetables and sauce. Serve immediately.
Beef Kebab
I use this delicious marinade for beef kebabs before barbecuing or grilling them. Please note, the time does not include the marinating time.
Recipe provided by:
Allrecipes
Ingredients
375ml (1,1/2 cups) vegetable oil
200ml (3/4 cup) soy sauce
125ml (1/2 cup) white wine vinegar
125ml (1/2cup) lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard powder
2, 1/4 teaspoons salt
1 tablespoon freshly ground black pepper
handful chopped fresh parsley
2 teaspoons ground cloves
1 Kg good quality steak, cut into cubes
Preparation method
1. In a large jar, combine all ingredients except beef. Seal and shake well to combine the ingredients.
2. Put beef in a large bowl. Pour marinade over meat and let stand covered for up to 3 days in refrigerator, turning every day. When ready to cook make up 12 beef kebabs.
3. Barbecue or char-grill the kebabs on a flat plate or in a large pan, over high heat, to desired taste.
Recipe provided by:
Allrecipes
Ingredients
375ml (1,1/2 cups) vegetable oil
200ml (3/4 cup) soy sauce
125ml (1/2 cup) white wine vinegar
125ml (1/2cup) lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard powder
2, 1/4 teaspoons salt
1 tablespoon freshly ground black pepper
handful chopped fresh parsley
2 teaspoons ground cloves
1 Kg good quality steak, cut into cubes
Preparation method
1. In a large jar, combine all ingredients except beef. Seal and shake well to combine the ingredients.
2. Put beef in a large bowl. Pour marinade over meat and let stand covered for up to 3 days in refrigerator, turning every day. When ready to cook make up 12 beef kebabs.
3. Barbecue or char-grill the kebabs on a flat plate or in a large pan, over high heat, to desired taste.
Basic Cupcakes
Makes
24
Ingredients
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk
Method
Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
24
Ingredients
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk
Method
Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
Chocolate Brownies
Makes
16 pieces
Ingredients
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
Method
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
16 pieces
Ingredients
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
Method
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
easy meatloaf
Cooking Time
40 minutes
Ingredients (serves 4):
500g extra lean beef mince
1 cup fresh wholemeal breadcrumbs
1 small brown onion, grated
1 carrot, peeled, coarsely grated
2 tablespoons tomato sauce
2 tablespoons flat-leaf parsley leaves, chopped
1 egg, lightly beaten
1/4 cup barbecue sauce
8 chat potatoes, halved
1 bunch Dutch carrots, peeled, trimmed
150g green beans, trimmed
Method
Preheat oven to 180°C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined.
Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat.
Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed. Stand on tray for 5 minutes.
Meanwhile, place potato, carrot and beans in separate microwave-safe plastic bags. Twist tops to seal. Microwave each on HIGH (100%) for 1 1/2 to 2 minutes or until almost tender. Slice meatloaf. Serve with vegetables.
source : www.taste.com.au (dan modifikasi sendiri juga)
40 minutes
Ingredients (serves 4):
500g extra lean beef mince
1 cup fresh wholemeal breadcrumbs
1 small brown onion, grated
1 carrot, peeled, coarsely grated
2 tablespoons tomato sauce
2 tablespoons flat-leaf parsley leaves, chopped
1 egg, lightly beaten
1/4 cup barbecue sauce
8 chat potatoes, halved
1 bunch Dutch carrots, peeled, trimmed
150g green beans, trimmed
Method
Preheat oven to 180°C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined.
Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat.
Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed. Stand on tray for 5 minutes.
Meanwhile, place potato, carrot and beans in separate microwave-safe plastic bags. Twist tops to seal. Microwave each on HIGH (100%) for 1 1/2 to 2 minutes or until almost tender. Slice meatloaf. Serve with vegetables.
source : www.taste.com.au (dan modifikasi sendiri juga)
Martabak Manis
MARTABAK MANIS
Bahan:
300 gr tepung terigu (self raising flour)
75 gr gula pasir
3 btr telur, dikocok sebentar
500 cc susu hangat
5 gr ragi instant
1/2 sdt baking powder
1/2 sdt garam
Cara membuat:
Campur bahan yang kering-kering
Masukkan telur, aduk rata
Tuangi susu hangat, aduk rata. Tutup dengan lap
Diamkan adonan hingga mengembang, kira-kira 2 jam
Masak dalam wajan anti lengket(kalau bisa wajannya tebal) dengan api sedang. Jika sudah lobang- lobang baru tutup
Jika api kurang panas adonan bisa tidak berlobang
Isinya dapat divariasikan dengan wijen, keju, kacang atau coklat sesuai dengan selera masing-masing
Bahan:
300 gr tepung terigu (self raising flour)
75 gr gula pasir
3 btr telur, dikocok sebentar
500 cc susu hangat
5 gr ragi instant
1/2 sdt baking powder
1/2 sdt garam
Cara membuat:
Campur bahan yang kering-kering
Masukkan telur, aduk rata
Tuangi susu hangat, aduk rata. Tutup dengan lap
Diamkan adonan hingga mengembang, kira-kira 2 jam
Masak dalam wajan anti lengket(kalau bisa wajannya tebal) dengan api sedang. Jika sudah lobang- lobang baru tutup
Jika api kurang panas adonan bisa tidak berlobang
Isinya dapat divariasikan dengan wijen, keju, kacang atau coklat sesuai dengan selera masing-masing
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