Monday, 1 September 2014

Do Not Merely Listen To The Word




I'm not sure about you but I love the caramelised taste of gula melaka or palm sugar. Gula melaka is a common ingredient used in making many Asian desserts. It has rich flavour and deep colour, and goes very well with coconut milk.

My friend A shared this recipe with me, I have made this dessert several times and everybody loves it. This dessert tastes best if cooked with fresh coconut milk, and using good quality gula melaka. Gula melaka agar agar is traditionally served in diamond shaped cut, and on banana leaves.







Gula Melaka Agar Agar
7 inch square pan

Ingredients

1 pack of agar agar powder
750ml water
1 block of gula melaka about 200g (you can use more if you prefer sweeter)
250ml of coconut milk (fresh is the best)
a few pieces of Pandan leaves, knotted.



Method


  • Cut gula melaka into small pieces (easier and faster to melt)
  • Put gula melaka, water and pandan leaves into a pot and bring to boil. Stir until all the gula melaka have melted then put through a sieve to remove any sediments.
  • Lower the heat and add the coconut milk.
  • Allow the mixture to come back to a slight boil at low heat. Don't over boil.
  • Remove from heat and pour the jelly mixture into a pan/mould of your choice. Traditionally this is made in a aluminium square or rectangle tray then cut to diamond shape when set.
  • The jelly will separate into two distinct layers as it cool, try not to shake or move the container about when it's cooling.
  • Chill in the fridge until they're ready to eat.























Bible Study is on the Book of James. James is a book about practical Christian living that reflects a genuine faith that transforms lives. In chapter 1, we learnt that Jesus teaches believers to test their faith and be doers of The Word. James encourages believers to put their faith into action, and to be servants of Jesus Christ.

Do not merely listen to the word, and so deceive yourselves. Do what it says. James 1:22

Monday, 25 August 2014

Looking For That Blessed Hope




My husband ate one of the Plum Tartlets which I baked last night.  He thought it was for his morning breakfast and commented that it was too crumbly and dry.

"Hey! You took the best looking of the lot, and these are not breakfast muffins, they're meant to be eaten with ice cream!" I exclaimed.  I have not even taken photos.




I didn't think much of these tartlets when I saw the Bake Along link. I said to myself, "No, I'm not baking these.".  But I'm kinda into this Bake Along ever since joining hosts Zoe, Joyce and Lena.  I have enjoyed Bake Along tremendously and have challenged myself to bake things which I normally dare not do. It is always the same chiffons, sponge and butter cakes.

Plums are in season, and are selling cheaply in supermarkets everywhere. What kind of plums to buy? I'm spoilt for choice here. We have the Spanish and American varieties. I bought the red plums because I think they're prettier for baking.

Plum Tartlet
Adapted from Bake for happy kids, from the book Back in the Day Bakery.
6 small tarts

Ingredients
150g all-purpose flour
1/2 tsp baking powder
1/4 tsp ground cardamom (cinnamon powder)
1/8 tsp fine sea salt
125g unsalted butter, at room temperature (salted)
1 large egg yolk
40g caster sugar
1/2 tsp vanilla paste (or exract)
lemon zest from 1 lemon
2 plums, pitted and sliced (fresh or frozen)
2 tbsp brown sugar
icing sugar for dusting

Method


  • Preheat the oven to 350F or 160C fan forced. Lightly butter 6 cups of a muffin tray and line each base with a circle of baking paper.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 minutes. 
  • Add the egg yolk, granulated sugar, vanilla, and lemon zes and continue to beat until the mixture is light in colour.
  • In a separate mixing bowl, combine flour, baking powder, cardamom and salt.
  • Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; be careful not to over mix.
  • Divide the dough evenly among muffin cups. Place plum slices in each cup,lightly pressing the slices into the dough with your fingers. 
  • Sprinkle the tops with brown sugar.
  • Bake for 25 mins, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.
These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.

Surprise, surprise, I like the tartlets! This is great and fuss free way of making tarts without crust. Taste a little like crumbles and this would be great with vanilla ice cream.





This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Lena from Frozen Wings and Joyce from Kitchen Flavours.












Sunday, 24 August 2014

Let Us Go To The House of the LORD





Salmon en croute is much easier to prepare than its elegant name suggests. It can be prepare hours ahead, making it great for entertaining at home.




This is not my first time making salmon en croute.  I have done one by Laura Calder, one which has layers of asparagus on the salmon. This recipe by Gordon Ramsay is easier and much faster to prepare,  about 10 mins of preparation, if you're using ready rolled pastry.

The dill and basil butter spread, and wholegrain mustard add lots of flavour to the salmon. You can also use puff pastry if you do not have ready short crust pastry. I prefer this salmon en croute to the previous one, one which I did not even bother to put up.  If the dish is not much to my liking, I would normally not blog about it. This is different, this is THE Gordon Ramsay's recipe. This is much simpler and more aromatic.
 I made one serve for two small eaters. This dish can also be sliced to smaller portions to serve as first course.




Salmon en croute
Gordon Ramsay
Serves 4
Cooking Time: 20-25 minutes(30 mins)


Ingredients

1 side of salmon, about 900g, skinned
A little olive oil
60g unsalted butter, softened
Finely grated zest of 1 lemon
Generous handful of basil leaves
Small handful of dill leaves
Sea salt
Freshly ground black pepper
1 tbsp wholegrain mustard
500g shortcrust pastry, (ready rolled)
Plain flour, to dust
1 egg yolk, beaten


Method


  • Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
  • mixed the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.
  • Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper.boned side, and the mustard evenly  on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
  • Roll out  the pastry thinly on a lightly floured surface to a rectangle the thickness of a £1 coin and large enough to enclose the salmon. ( I used a square ready rolled)
  • Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel.
  • Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
  • Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200C. 
  • Bake the salmon for 20-25 minutes,until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is done.
  • Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with Hollandaise sauce,new potatoes and broccoli or minted peas. (no sauce, served with plum and arugula salad)






This post is linked to Cook Like A Star 'Gordon Ramsay' hosted by Zoe of Bake for Happy Kids,
Mich of Piece of Cake and Yen off Eat Your Heart Out.





























"For where two or three gather in my name, there am I with them." Matthew 18:20
The church is not a building. It is the people who gather together as one body, in Jesus Christ. We go to church because we love Jesus and choose to follow Him. We go to worship Him in heart,songs and praises. We listen to the message that God has directed His servant to deliver.


I rejoiced with those who said to me, "Let us go to the house of the LORD." Psalm 122

Wednesday, 13 August 2014

Because Of The Service





Salmon is one of my favourite fish to eat. I enjoy eating it raw, cooked or cured. I like to do my own curing because it is simple and cheaper to do at home.





Beetroot Cured Salmon gives the cured salmon a subtle earthly flavour and when combines with orange zest and crushed coriander seeds produce a lovely essence. The beet juice tint the edges of the salmon slices a bright rosy red colour which looks lovely on a bed of green salad.

The method of curing is from Gordon Ramsay's Ultimate Home Cooking video but I couldn't find the exact recipe. This is my estimated version.

Beetroot Cured Salmon
Gordon Ramsay

Ingredients

1 piece of salmon, 300g
1 tablespoon coriander seeds, crushed
1 beetroot, grated
1 big orange zest
1/3 cup rock salt
1/4 cup sugar
ground black pepper

Method


  • Combine and stir beetroot, orange zest, coriander seeds,ground black pepper, rock salt and sugar together.
  • Pat the mixture on the salmon and cover tightly with cling wrap. Place a heavy bottomed pan or pot to sit on the salmon and leave in fridge to cure overnight.(not more than 48 hours)
  • Remove the beetroot mixture and rinse under cold tap. Pat dry the salmon with kitchen towel and slice thinly. The salmon is ready to eat.







This post is linked to Cook Like A Star 'Gordon Ramsay' hosted by Zoe from Bake for Happy Kids,
Mich from Piece of Cake and Yen from Eat Your Heart Out.
















Sunday School

Most Sunday school teachers don't expect much when it comes to appreciation. Many are teaching because they feel called to serve. They are willing to serve with little recognition and appreciation.
Last Saturday, we had our Sunday school retreat cum appreciation lunch. It was a time to evaluate progress and effectiveness and look into the new curriculum of study.



Appreciation gift


Because of the service by which you have proved yourselves, others will praise God for the obedience that accompanies your confession of the gospel of Christ, and for your generosity in sharing with them and with everyone else. 2 Corinthians 9:13

Tuesday, 12 August 2014

Love The Lord Your God






Steak Diane is a classic restaurant show stopping dish usually prepared and flambé at the table.
A steak Diane sauce is typically made of shallots, mustard, cognac, butter and cream. The flambé is for caramelizing and browning sauce.

I have never done a flambé before but by accidents on a few occasions. I was so panicky that I doused the flame in water and ruined the dish! So how was my first real flambé experience? To be honest, it was still as scary as those accidental flambés. I have fear of singeing hair and eyebrows.
Despite my flambé fear, I will definitely make steak Diane again. This dish is a classic and retro. Serve with sautéed potatoes and peas, you have a timeless dish.






I love the sautéed potatoes too. It is soft inside and crisp on the outside. Traditionally, the steaks are rolled thin to cook quickly. I cooked for two using sirloin steak of about 230g each and one big russet potato for side.


My thanks to Linda, a blogger friend for giving me the idea to cook this dish. Do visit Linda's blog for some laughter and inspirations.


Steak Diane with Sautéed Potatoes and Peas
Gordon Ramsay
serves 4

Ingredients
4 x small sirloin steaks, approx 200g each trimmed of rind and excess fat
3 shallots,peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat leaf parsley
300g peas
Approx 30g salted butter
olive oil
salt and pepper

For the sauteed potatoes
Approx 500-600g small Charlotte potatoes, cut in half
2 garlic cloves,peeled
few sprigs of rosemary (thyme)


Method


  • Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.
  • Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.
  • Heat a little olive oil in a heavy based pan. Quickly saute the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.
  • Bring the same pan backup to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and saute briefly. Crush in the garlic and stir.
  • Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan.Allow the steaks to heat through for 2-3 minutes.Chop the parsley  and sprinkle itinto the pan.
  • Introduce the steaks back into the pan and cook for 2-3 minutes (depending on how well done you like your steak)
  • Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary.Crushing two garlic cloves and saute. Toss the potatoes, add a knob of butter and saute for a further 1-2 minutes until golden and cooked through.
  • Cook the peas for 2-3 minutes, in boiling salted water with a little butter. Drain, and keep warm.
  • To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sauteed potatoes and peas alongside.





This post is linked to Cook Like A Star 'Gordon Ramsay' hosted by Zoe from Bake for Happy  Kids,
Mich from Piece of Cake and Yen from Eat Your Heart Out.





















Love the Lord your God with all your heart and with all your soul and with all your mind.
Matthew 22:37
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