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

 

Chocolate Banoffee Tart #glutenfree #unitedkingdom #dessert

Chocolate Banoffee Tart originates from the United Kingdom. This is my simplified version that is an explosion of banana and chocolate with a hint of ginger from the crumbled Ginger Nut base. Served with ice-cream or whipped cream it is a lovely dessert or decadent treat for afternoon tea with a cup of coffee. If you are not gluten-free do not be put off, simply substitute normal Ginger Nut biscuits into the base and enjoy!

Ingredients:

1 packet Ginger Nuts, gluten-free
100g Butter, melted
3 tins Condensed Milk
1/3 cup Sugar
2 tablespoons Cocoa Powder
3-4 Bananas
Coconut
Strawberries to decorate

Method:

Place Ginger Nut biscuits in food processor and crumb.
Place into bowl, add melted butter and mix through.
Press into greased spring form tin.
Refrigerate till set.
empty condensed milk into saucepan.
Add sugar and cocoa powder.
Stir over low/medium heat until thickened.
Place half mixture into the spring form tin.
Slice the bananas and arrange on the surface of the mixture.
Pour remaining mixture over the banana.
Sprinkle with coconut and refrigerate.
Turn out of spring form tin and serve with whipped cream or ice-cream as you prefer.
Bon Appetit!

Chocolate Banoffee Tart

 Email: lee.leehocklai@gmail.com

Spaghetti Carbonara #glutenfree #italiancooking #pasta

This tasty traditional pasta is easy to cook at home. Whip up a fantastic dinner with only a few ingredients that will be ready in half hour. Why not spoil your family with this delicious, creamy pasta dish. 

Ingredients:

250g gluten-free Spaghetti (Barilla)
3 pieces Bacon/Pancetta, cut into thin slices
2 Egg Yolks
1 Egg
1/4  cup White Wine
1/2 cup Thickened Cream
1/3 cup Grated Parmesan
1 teaspoon Flat Parsley (chopped)
2 tablespoons Spring Onion (sliced)
1 teaspoon Garlic (crushed)
1/4 cup Thickened Cream, extra
Salt and Pepper

Method:

Bring water to the boil in a large saucepan, add 1-2 tablespoon salt. 
Add spaghetti, cook for for 7 minutes* 
Drain and add a little olive oil to the pasta.
Heat butter and garlic in pan. 
Saute the bacon for a few minutes. 
Add white wine, cook for 1 minute.
Add cream, Parmesan cheese, salt and ground pepper and pasta, mix well.
Beat whole egg and egg yolks in a bowl with extra thickened cream.
Pour the egg mixture, parsley and spring onion into the pasta. 
Turn off the heat and mix well working quickly.
Plate up, add ground pepper and shaved Parmesan. 
Serves 2-3 people. 

Bon Appetite!!

*If you do not like your pasta 'Al dente' you can cook a little longer. Wash cooked pasta with cold water if not using immediately.

Email:lee.leehocklai@gmail.com

Peking Duck Rolls #asiancooking #glutenfree

This is a very popular Chinese dish that you can find in many restaurants, but I have never seen
gluten-free duck wraps provided with this dish. Why not try my recipe today? Surprise your family with this tasty meal that turns the perception of 'gluten-free equals boring' on its head! 

Peking Duck

Ingredients:

1 Whole Duck, approx 2kg
1/2 cup Maltose or Honey

1/3 cup Water
Lemon Juice from 1/3 lemon
2 teaspoons Five Spice Powder
Salt and Pepper

Method:

Wash duck the dry with paper towel.
Rub both the outside and inside of body with five spices powder, salt and pepper.
Refrigerate overnight.
Place water, maltose/honey and lemon juice into wok, bring to the boil.
Coat the whole duck outside with maltose water.
Hang it with string to dry in a cool place for about 2 hours.
Repeat coating and dry for further 4-5 hours.
Ensure duck skin is very dry** before placing into oven. This makes the skin crispy and gives the lovely glazed appearance that is synonymous with Peking Duck.
Preheat the oven to 180C.
Place the duck on a rack and bake for about 40 minutes.
Turn and bake another 40 minutes or until golden brown.
Wrap the wings and drumsticks in foil before turning so they do not burn.

Pancake 

Ingredients:

2 cups gluten-free Plain Flour
1 cup Rice Flour
1 cup Boiling Water
1/4 cup Ice Water
1/2 teaspoon Salt
1 tablespoon Vegetable Oil
Extra gluten-free plain flour for rolling
Extra oil for cooking *

Method:

Place plain flour, rice flour, salt and oil into a large bowl, mix well.
Add ice water and knead until smooth.
Add a little extra water/flour if necessary.
Cover with tea towel and let the dough rest for half hour.
Dust the table with extra flour, shape the dough into a roll about 2.5cm in diameter.
Cut into 20-25 pieces.
Roll out into a thin pancake, about 15cm diameter.
Heat a non stick pan on medium heat (I use an electric crepe pan), brush with some oil.
Cook for 50 seconds, turn over and cook for another 15 seconds.
Repeat until the pancakes are done.
Wrap with the cling foil.

To Serve

Ingredients:

1 Cucumber, cut  into strings or strips
2 Spring Onions, cut into strings or strips
1/2 cup gluten-free Hoisin Sauce

Method:

Remove the duck from the oven, cut it thin slices.
Place a pancake on a plate, spread with a little hoisin sauce.
Top with sliced duck, cucumber, and spring onion strips.
Roll up and eat in your hand.

Hints:

• The pancakes can be prepared early, and heated in the microwave for 1-2 minutes before serving.

• *Sesame Oil is used regularly for cooking, but some people find the odour of the sesame oil overpowering. Replace with another oil if you prefer. I use melted butter for this dish.

• **If you are in a hurry, use a table fan to blow it dry.

Email: lee.leehocklai@gmail.com 

Peking Duck Rolls

Chilli Coconut Prawns #asiancooking #foodporn #seafood

This hot spicy meal has been one of my favorites since I was teenager. Having grown up in a fishing village in Malaysia, my Mum cooked many delicious meals with prawns as the main ingredient. Today, I have made a couple of changes to the recipe, the result is a beautiful, aromatic dish with a real kick of chilli for the hotter palette. 

Chilli Coconut Prawns with Steamed Rice

 Ingredients:

500g Large Whole Prawns. Use large peeled prawns if you prefer.
15 fresh Curry Leaves or 5 Kaffir Lime Leaves
1/3 cup Shredded Coconut, toasted
1/2 cup Coconut Cream
1 large Tomato, diced
1 tablespoon Lime Juice
2 tablespoons Sugar
1 tablespoon Sweet Soy Sauce (Kecap Manis)
1/3 cup Oil
Salt and Pepper

Chilli Paste:

5 Red Chilli. 
2 cm Ginger, peeled and diced.
3 Shallots, peeled
3 clove Garlic, peeled
1 Onion, sliced

Method: 
 
Blend all chilli paste ingredients to a fine consistency in small processor 
Place oil in wok/pan and heat.
Stir fry the chilli paste, tomato and curry leaves on medium heat until good aroma.
Add prawns and turn to high heat. 
When both sides change colour, pour in coconut cream and lime juice.
Add seasonings and shredded coconut. 
Cook until the sauce almost dry. 
Plate up and serve with steamed rice.

Tips:

• Calamari/squid can be substituted for the prawns in this meal.

• Use 3 Chilli + 1/2 Red Capsicum if you prefer mild.

• Add small red hot chilli to the paste if you prefer extra hot. 
   
  
  
  
  

Slow-cooked Pork Belly #glutenfree #asiancooking #chinese

Slow-cooked Pork Belly has been a popular Chinese dish for longer than a century. Slow cook the pork belly in soy sauce and sugar, leaving the meat soft and melt in your mouth. Serve with a bowl of steamed rice... delicious!! To reduce cooking time I use a pressure cooker,but the same result can be achieved from simply slow cooking, using a large saucepan or boiler on the stove, for a longer period of time.

Ingredients:

1.5 kg Pork Belly (if possible, choose one that has be de-boned)
2 cups Broccoli or Bok Choy
1 Spring Onion
2cm Ginger, crush with knife
2cm Cinnamon Stick
3 Cloves
2 Star Anise
1 cup Soy Sauce
1/2 cup Sugar
1/4 cup Dark Soy Sauce (add extra for a richer colour)
2 tablespoons Rice Wine


Method:

Cut pork belly to 5x5cm pieces, tie tightly in parcel form.
Cook in boiling water for 3 minutes, drain dry.
Place pork belly and all ingredients (expect broccoli) into the pressure cooker, add water to cover 60% of meat.
Close the lid, cook for approximately 45 minutes.
Gently remove the cooked meat, and place into a large pan (The parcels break up easily)
Drain the sauce into the pan as well.
Cook on high heat to reduce and thicken the sauce.
Turn the pork parcels 3-4 times during this process to ensure they are evenly coloured.
If pork belly is already sufficiently soft but the sauce still not thickened, carefully remove the parcels to a plate. Then continue boiling the sauce until sufficiently reduced (about 30% left). Add meat to the pan at the last minute.
Cook broccoli in boiling water for a few minutes.
Remove the broccoli into ice water, drain.
Remove the cooking string from the pork belly.
Plate up with broccoli.
Place sauce around the plate.
Serve with steam rice or Chinese steamed bun.
Serves 3-5.

Contact: lee.leehocklai@gmail.com

Pan Fried Chicken with Crumbed Brie, Pesto Mash, and Boysenberry, Plum Sauce #glutenfree #glutenfreerecipe

This beautifully presented main meal is sure to be a hit at any dinner party. The contrasting textures along with the complementary colours makes this dish a winner. It not only looks good but, tastes fabulous as well.

Pan Fried Chicken with Crumbed Brie

Ingredients:

3 Chicken Breasts
3 wedges Brie or Camembert Cheese
1 cup gluten-free Bread Crumb
1 Egg - lightly beaten
1/3 cup Milk
2 tablespoons gluten-free Plain Flour
Zest from 1 Lemon
1 teaspoon Chopped Parsley
30g Butter
Salt and Pepper

Method:

Preheat oven to 190C
Lightly salt and pepper both sides of chicken breast.
Heat a pan with some olive oil.
Pan fry chicken on medium-high heat until both side golden brown.
Add butter and place in oven until cooked inside - the cooking time may vary according to the size of chicken. (I cooked about 8 minutes on the stove then 4 minutes in oven.)
Pour some cooking oil into another pan - the oil covering half or all the Brie cheese is best.
Beat milk and eggs together.
Add lemon zest and chopped parsley into the bread crumbs, mix well.
Toss the Brie in a little flour. 
Place into the milk-egg mixture, then roll with bread crumbs.
When the oil is hot enough (about 190C), deep fry both side until golden brown and crispy. Remember the oil must be very hot as it only takes about 3 minutes to fry cheese - otherwise it will start to melt and break up.

Pesto Mash

Ingredients:

3 medium Potatoes -  peeled
1/4 cup Thickened Cream
20g Butter
1.5 tablespoon Basil Pesto (Check our home-made Basil Pesto from our blog or buy Barilla brand)
Salt and Pepper

Method:

Boil potatoes until soft - mash.
Add cream, butter, pesto, salt and pepper 
It takes about 20 minutes to make pesto mash, begin making your Boysenberry Plum Sauce while waiting for the potatoes to cook.

 Boysenberry Plum Sauce 

Ingredients:

1/3 cup Dried Boysenberries
1/3 cup White Wine or Sweet Sherry
1/2 cup Plum Sauce
1 tablespoon Plum Jam
20g Butter
Pinch of Salt, if necessary

Method:

Soak the dried boysenberries in the wine for 30 minutes (If using fresh boysenberries, there is no need to soak, simply place them into the boiling sauce in last few minutes).
Drain wine into saucepan, boil with plum sauce and jam on medium heat. 
Add butter and boysenberries, set aside.

Plating up!
 
Place some hot pesto mash on the side of the plate. Add chicken and Brie. Pour the warm boysenberry plum sauce over the top.  Add some grilled asparagus and crispy sweet potato chips.
To make crispy sweet potato chip, peel 1 sweet potato, shave thin with potato peeler. Deep fry in hot oil (before frying cheese) on medium heat until brown and crispy. Place on paper towel and toss with some salt.

Contact: lee.leehocklai@gmail.com