Macarons #frenchdelight #french #blissbombs

This is a basic macaron recipe. Add any flavour, or food colouring you like. However, for the best result, use the natural macaron flavours even though they may be a little more expensive. Today I have used use pandan (green), rose (pink) and chocolate for my macaron ...

 Macarons

Ingredients:
 
200g Icing Sugar
200g Ground Almond Flour
4 Egg Whites
150g Caster Sugar
2 tablespoons Iced Water



Colouring:

                 Drops pandan flavour
                1 teaspoon rose flavour + pink food colouring
                1 tablespoon cocoa powder + 1 tablespoon hot water

Method: 

Beat the egg white at high speed for 2 minutes. 
Add caster sugar and beat until firm and stiff peaks form.
Sift the icing sugar and ground almond flour into the mixture.
Add iced water and mix well.
Separate the mixture into three different bowls. 
Add colour/flavours and stir well until mixture is smooth and the colour is uniform.
Using a piping bag, pipe mixture onto trays lined with baking paper. 
Drop trays carefully to make the macarons firm. 
Rest for about 45-60 minutes until the outside of the macaron looks dry.
Preheat oven to 170C. 
Place the tray in the oven and bake for 5 minutes. 
Then turn to 110C and bake for another 15-20 minutes. 
Baking time may different for different ovens and dependent upon the macaron size - take one out to check, the prefect baked macaron must be dry and a little crispy inside.
Take out from the oven and cool.
Pipe in the cream/ganache. 
Place into the jar/container. These will keep in the fridge for

about 3 weeks.

Butter Cream

Ingredients:

250g Butter
1.5 cups Icing Sugar
50g White Sugar
1/3 cup Water
1 teaspoon Vanilla Extract

Method:

Heat caster sugar and water on medium heat for about 8 minutes to form a syrup. Place to one side and allow to cool.
Beat butter and vanilla extract on high speed until smooth and firm. 
Add the sugar syrup and beat for another 10 minutes. 
Sift in icing sugar and mix until smooth. 
It takes about 25 minutes to make this butter cream. It can be made one day ahead. Keep in the fridge to make sure it is not too soft and runny.

Chocolate Ganache

Ingredients:

200g Dark Cooking Chocolate, chopped
1/2 cup Thickened Cream
15g Butter

Method:

Place chocolate and butter in a bowl and heat over a saucepan of boiling water until melted. 
Pour cream into the chocolate mixture and stir until smooth. 
Cool in the fridge for about 10 minutes before use. 

Tips:

Use ground hazelnut or pistachio for a  different flavour.
Use peanut butter, jam or nutella in the filling.

Email: lee.leehocklai@gmail.com

 

Chicken Cordon Bleu with Creamy Parsley Sauce #glutenfree

We have adapted this classic French recipe so that it is strictly gluten free so even the fussiest of tummies can tolerate. We hope by bringing these recipes to you we make the diet of the gluten intolerant and those that suffer from Coeliac Disease as normal as possible. We want you to be able to eat and the widest variety of food possible. Bon Appetit!

Chicken Cordon Bleu

Ingredients: 
 
2 large skinless and boneless Chicken Breasts, sliced  in half through the thickness of the breast
2-4 slices Ham, enough for chicken size
2-4 slices Swiss or Cheddar Cheese
1.5 cup gluten-free Bread Crumb
1 Egg, light beaten
1/2 cup Milk
3 tablespoons gluten-free Plain Flour
Salt and Pepper

Method:

Preheat oven to 190C
Pound the chicken with a mallet till thin and place on the cling wrap.
Sprinkle with salt and pepper. 
Place 1-2 ham slices and cheese slices/grated cheese on the chicken. 
Roll tightly, put aside for about 15 minutes.
Whisk egg and milk together. 
Place flour and bread crumbs into different plates.
Heat oil in a pan. 
Remove the cling wrap from the chicken rolls. Use toothpicks to keep the chicken rolled tightly during cooking and prevent the rolls from opening up. 
Roll the chicken in flour. 
Soak in the egg-milk mixture. 
Roll the chicken in bread crumbs making sure the whole roll is covered.
Pan fry on medium-high heat until crumbs are golden brown. 
Place in the oven for 5 minutes- Extra time may be needed if the chicken is too thick.

Creamy Parsley Sauce

Ingredients:
 
30 Butter
1 tablespoon gluten-free Plain Flour
1/3 cup White Wine
1/2 cup Milk
2-3 tablespoons chopped Parsley
Salt and Pepper

Method:

Heat the butter in a small saucepan, add the flour and mix well. 
Pour the white wine into the saucepan, mixing well and stirring. 
Cook for 2 minutes, then add milk and seasoning.
Stir and cook another few minutes until sauce is creamy. 
Add a little grated cheese if you like. 
Add chopped parsley at the last.

Slice the chicken roll, put on the plate and serve with creamy sauce and any sides that you prefer.
Serves 3-4 people

Tip:

If you have a deep fryer you may prefer to deep fry the chicken rolls.

Contact: lee.leehocklai@gmail.com