Chocolate Fudge balls

 Rich, dark chocolate fudge balls. Don't they seem fattening and artery clogging? Fear not! They are HEALTHY! Yes, you heard me. They don't contain an ounce of added sugar or butter! The secret ingredient? Dates. Yup, it's a pretty exotic fruit that most can't find in regular supermarkets. Found mine in Mustafa and they worked really well in this recipe. The flavour of the dates was mild, which prevented it from overpowering the rich, chocolate taste.

Chocolate Fudge Balls recipe from Chocolate Covered Katie
Ingredients:
120g walnuts
220g pitted dates
1 tsp vanilla extract
1/8 tsp salt
3 tbsp cocoa powder

Method:
1. Blend all the ingredients in a food processor.
2. Roll the dough into small balls.
3. Enjoy! 

Enclosed Pineapple Tarts

Just when Christmas carols have begun to ring in my head, the stores in Orchard start playing traditional Chinese music. The large signs promoting a 50% Christmas sale disappear, only to be replaced by stacks of jars of Chinese New Year goodies. It's another festive season, which means bustling crowds of people in the night, exorbitant prices to dine out and being blinded by scarlet red decorations everywhere I go. But then again, it gives me another reason to bake.

This is my second attempt at pineapple tarts. It's not to say the previous one was bad, in fact, I loved it, but it's always good to try something new. Do give these a try, they are amazing!

Pineapple Tarts, recipe from Makansutra

Ingredients: 

250g unsalted butter 

1/2 tsp salt

75g caster sugar

170g cream (I used whipping cream)

50g cream cheese
3 egg yolks
400g cake flour
30g corn starch

1 egg yolk + 1tbsp water, mixed together
Pineapple jam, rolled into balls with 2cm diameter.

1.  Preheat oven to 180C.
2. Cream butter, sugar, salt and cream cheese together.
3. When it comes together, pour in cream and whip on medium speed until it turns creamy.
4. Beat in egg yolks for 1 minute.
5. Sift both flours and pour half of it into buttery mixture. Mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. Do not over mix.
6. Let dough sit for 10 minutes minimum before you start wrapping your jam with it. (You can see a tutorial on Wendyinkk which shows you how to wrap it.)
7. Brush the tarts with eggwash. Bake for 15 minutes.

Intern in the kitchen!

I tie the strings of my apron into a tight ribbon just at the end of my spinal cord. 
"Danelle, prepare the sorrel juice," the chef calls. I proceed with my task briskly, blending the leaves, straining the mixture and storing it in the fridge. After which, I am called to do other miscellanous tasks too, such as grating lemons, preparing the meringue mixture, halving hazelnuts, etc. After 2 hours, I get my lunch break. I indulge in a simple yet delicious meal of siew bak(roasted pork belly) with rice and a sticky red sweet sauce on the side. Once done, I get back to work, preparing for service time. Desserts are dished out and plated beautifully on oval, white porcelain plates. The meringue is caramelized to a beautiful brown, with little specks of black. All over the plate, creamy lemon curd is piped in small, bright yellow dots, then topped with a crunchy short bread crumbs and lemon balm leaves.   
After the last order is sent out, we wash up, clean the area until it is spanking clean and I return home.
That was a day in my life for the past for weeks, as an intern in a restaurant kitchen. Alas, all things eventually come to an end, as that of my internship. And I have to thank the chefs who had been so patient to teach me the ropes and forgiving when I messed up. And what better way, than to say it with cake?

Four tier chocolate cake, recipe adapted from Donna Hay
Ingredients:
½ cup water 
60g butter, chopped 
2 tablespoons cocoa, sifted
150g all-purpose flour
½ tsp baking soda
180g caster sugar 
1 egg 
¼ cup buttermilk(alternatively, mix 1/4 cup milk and 3.5ml vinegar and let stand for 5-10 minutes)
½ teaspoon vanilla extract

Method:
1. Preheat oven to 150C(fan-forced)/170C (conventional). Grease two six inch pans.
2.Heat water, butter and cocoa in a saucepan over medium heat until butter is melted. Leave to cool.
3. Sift flour, baking soda in a bowl. Add caster sugar. Add cocoa mixture and whisk to combine.
4. Add buttermilk, egg and vanilla. Whisk to combine.
5. Divide the mixture into the two pans. Bake for 35-40 minutes.

Chocolate cream cheese frosting, adapted from Donna Hay
Ingredients:
50g butter, softened
250g cream cheese, softened
160g icing sugar
25g cocoa powder

Method:
1. Cream butter and cheese together until pale and creamy. Sift in cocoa powder and icing sugar. Mix until light and fluffy.

Assembly:
To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

NOTE: I used eight inch pans instead of six inch as specified. Hence, cake layers were much thinner, so I did not cut the cakes in half. I made a two tier cake instead.
  

Pesto

In my attempt to start cooking proper meals for myself, I had to start preparing spaghetti sauces. In the past, I would just boil up some pasta and pan fry some vegetables together, mix it up and call it "lunch". While it did have nutritional value(due to the veggies), I wouldn't say it was the most appetizing pasta that I'd ever had. After all, there was no sauce.
So I decided to begin with pesto, a green, versatile sauce that could be used in many ways that do not necessarily include pasta. I have to admit, I started spreading it on bread once I had finished making it. Pasta was not the first thing on my mind.
It's delicious and has a very unique mash of flavours. Even my sister, who does not usually like vegetables, fell in love with it and proceeded to take another slice of bread to spread it on after trying it. Give it a try!
Just in case you're not a fan of pasta, here are 50 ways to use up you pesto.

Pesto recipe, adapted from Make the Bread, Buy the Butter by Jennifer Reese
Ingredients:
2 cups packed basil, leaves only, washed and dried
3 cloves garlic, peeled
1/2 cup extra virgin olive oil
3 tbsp walnuts
1/2 cup Parmigiano-Reggiano cheese, grated
Salt to taste

Method:
1. Put basil, garlic, nuts and oil in a food processor. Blend until smooth and creamy.
2. Scrape down the sides of the bowl and add in cheese. Blend to combine. Add salt to taste. Use immediately, or store in fridge for 1-2 days. You can also freeze it for longer storage.

Happy New Year

It's been some time since I last posted and I really apologize for that, dear readers. I've been pretty busy after my O levels, with a part time job(more on that in my later posts), preparing for my upcoming piano examination and church activities. But this year, I promise, I'll be baking and cooking lots more!
I've already got plenty of recipes in mind and I'll try them soon! You can expect to see Chinese New Year goodies, quick and easy(plus healthy) meals for all and sweet desserts(that may or may not be healthy, but definitely delicious!).
So do look out for more recipes coming your way!

Farewell

 Farewell. It's an eight letter word that is easy pronounce, but hard to say. After all, who would want to separate from the friends that you've made and bonded with for 4 years? Not many do. The bonds that have been so tightly fostered have to be broken and we have to take root in new places. A difficult change to adapt to. But it's an inevitable fact that all friends will have to make their separate ways when it's time. "How lucky I am to have known someone who was so hard to say goodbye to."- Unknown

So the question begets: how should I say goodbye? Should I part quietly, escaping tears, sobs and hugs; Or should I make a grand exit; Or maybe, I'll say goodbye with a slice of cake to remember me by. 

Healthy Lemon Cake recipe, adapted from sixteenbeans

Ingredients: 
1 ½ cups yogurt
2/3 cup olive oil (I like the incredible flavour that olive oil provides in cakes, but if you don’t, use a flavourless oil instead.)
200g honey
3 eggs
1 teaspoon vanilla
1 tablespoon lemon zest
2 tablespoons lemon juice
320g all purpose flour
2 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
Pinch freshly ground nutmeg

Method:
1. Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil and line the bottom with parchment.

2. Whisk together the yogurt, olive oil, sugar, eggs, vanilla, lemon zest, and lemon juice. Sift the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain. 

3. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. 

4. Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.