Rose-Shaped Potato Gratin

Rose-Shaped Potato Gratin

Ingredients
500g russet potatoes
 
Seasonings:
35g butter, melted
30g parmesan cheese
2 cloves garlic, minced
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

Method:
1. Using Solis Slice & More cutting drum (no 1) to slice potatoes
2. In a large bowl, combine potatoes & seasonings together. Toss to coat evenly
3. Arrange potato slices partially overlapped in a row on a board. Roll them up & add extra slices to make into a bigger rose. Placed into a muffin tin with cupcake liners
4. Bake at 200°C until the edges are golden & crispy with the center cooked through

 

Peanut Butter Taiyaki

Taiyaki  
(makes 8 Taiyaki) 

Ingredients:
1 packet Pancake mix 
2 tsp matcha powder  
1 large egg
100ml water

Fillings: 
peanut butter

Method:  
1. Combine all ingredients in a mixing bowl. Mix well & transfer batter into a measuring cup. 
2. Preheat Taiyaki pan over medium low heat. Brush both side of the pan with little oil. Pour some batter & add fillings at the centre then cover the red bean paste with more batter.
3. Cover the pan & flip pan immediately. Cook over medium low heat for about 4-5mins, flipping every min till both sides become golden brown.

Sakura Mochi

Sakura Mochi
(recipe adapted & modify slightly from Ochikeron)

Ingredients:
140g domyoji powder (染色道明寺粉)
1 Tbsp sugar
200ml water
200 Koshian (sweet red bean paste)
10 salt pickled Sakura leaves

Method:
1. Soak salt pickled Sakura leaves in water for 30mins. Then dry the leaves with paper towel.
2. Divide Koshian into 10 portions (23g each).
3. In a microwavable bowl, add in sugar, domyoji powder & water. Mix well.
4. Cover the bowl with cling wrap & microwave for 5mins. When it's done, leave it in the microwave for 10mins to set.
5. Mix well. Divide into 10 portions.
6. Moisten hands with water & flatten out the rice cake. Wrap the Anko & form the rice into a cylinder.
7. Wrap with Sakura leaves to finish.

Storage: Cling wrap each sakura mochi individually & put in a air tight container.  

Taiyaki

Taiyaki

Ingredients:
1 packet Pancake mix
1 tsp matcha powder
1 egg
120ml full cream milk

Fillings:
Red bean paste

*Refer here if you are not using pancake mix

Method:
1. Combine all ingredients in a mixing bowl. Mix well & transfer batter into a measuring cup.
2. Preheat Taiyaki pan over medium low heat. Brush both side of the pan with little oil. Pour some batter & add fillings at the centre then cover the red bean paste with more batter. 
3. Cover the pan & flip pan immediately. Cook over medium low heat for about 5mins, flipping every min till both sides become golden brown.

蝶豆花面 Blue Pea noodles

蝶豆花面 Blue Pea Noodles

Ingredients:
100g Blue Jacket Plain Flour
50g blue pea water
1/4 tsp salt

Method:
1. Mix all ingredients together in a bowl. Knead until the dough is smooth. Rest the dough for 1hr.
2. Use pasta machine to roll & cut into desired noodles.

Cherry Blossoms Jelly

Cherry Blossoms Jelly
(recipe adapted from Kokomacake)

Ingredients
salted cherry blossoms
4g agar powder
90g sugar
500g water
1 tsp matcha powder

Method:
1. Soak cherry blossoms in water 30mins.
2. Mix agar powder, sugar & water together in a pot & let it boil. Divide into 2 portions.
3. Add in matcha powder in one portion. Pour the mixture into prepared moulds. Fridge for 3mins.
4. Pour in the rest of the other mixture. Topped with cherry blossoms & fridge until set.

Homemade pandan Kaya

Homemade Pandan Kaya
(recipe adapted from Nasi Lemak Lover)

Ingredients:
8 pcs pandan leaves
350g coconut milk
250g fine sugar
3 eggs

Method:
1. Blend pandan leaves with coconut milk in a blender & strain to discard pulp.
2. In a stainless steel bowl, lightly whisk eggs & sugar together. Add in mixture from (1). Stir & mix well.
3. Placed the stainless steel bowl over a pot of boiled water on low heat. Stir the kaya mixture on & off.
4. Cook until desired thickness. Cool completely before keep in fridge.

 Cooked over double boiler. Colour was pale & there were many bubbles when stirring the mixture.

As the mixture thickened, the colour got brighter & there were lesser bubbles when stirring.

Homemade Mung Bean Paste

 Smooth mung bean paste ready for use*^_^*

 

Homemade Mung Bean Paste
(recipe adapted from My Little Space)

Ingredients

1 packet (500g) store bought mung bean
few pandan leaves

350g water
250g fine sugar

Method:

1. Soak mung beans in water for 2hrs. Drain away the water & rinse a few times until the water is clear.
2. Steamed the mung beans together with pandan leaves for an hour. Quickly mashed them once the mung bean is cooked & softened.
3. In a big pot, dissolved sugar in water over medium heat. Add in mashed mung beans. Stir constantly until a thick paste is formed.
4. To get a smoother texture, press the bean paste against the sieve using a silicon spatula.

Gula Melaka Granola 椰糖格兰诺拉麦片

Gula Melaka Granola 椰糖格兰诺拉麦片
(recipe adapted from Nasi Lemak Lover)

Ingredients:

2 cups old fashioned oats
1/3 cup walnuts (coarsely chopped)
1 Tbsp flaxseeds
1 large egg white
1/8 tsp salt
2 Tbsp Extra virgin coconut oil 
1/4 cup coconut flakes

1/4 cup dried cranberries 

Gula Melaka Syrup 
50g Gula Melaka, chopped
2 Tbsp water 

Method:

1. Combine oats, nuts & seeds in a large bowl. In another bowl, whisk the egg whites & salt until frothy. 

2. Heat chopped Gula Melaka & water till melt, whisk in gula Melaka syrup & coconut oil into egg white . Add wet ingredients to dry ingredients. Stir until the oats are evenly coated. 

3. Transfer mixture to a lined baking pan & spread flat. 

4. Bake in a preheated oven @ 160C for 25mins (at middle rack), every 5mins, remove tray from oven & gently flip with a spatula, moving granola from the outer edges to the center of the sheet, spread flat, do it for 3 times. Bake until golden.

5. Cool completely on pan, then transfer to a bowl & gently stir in the coconut flakes & dried cranberries. Store in an air tight container.

 Spread the mixture out flat on a tray before sending to oven

Remove tray out from oven every 5mins to give it a stir

 Stirring in coconut flakes & dried cranberries

Enjoy!

Magimix

Magimix had recently launch a new product called ‘Le Patissier’.  This Patissier mixer & multifunction food processor  is a complete & compact culinary assistant for both domestic & commercial use. 

Equipped with multi accessories including a stainless steel patisserie bowl, a strong kneader & 3 food processor bowls, this new kitchen helper juices, mixes, blends, chops, slices, grates, dices, kneads, emulsifies & basically offers every complete solution to the busy chef & home chefs alike.

 

Le Patissier is easily operated by 3 buttons & allows access to all functions & makes preparing all recipes a breeze. It comes with easy to use accessories & a lid for a clean & safe operation as well as an accessory box which provides safe & compact storage.

Equipped  with 1 stainless steel bowl for large pastry & bakery quantities & 3 food processing bowls allows one to carry out several tasks in succession without the need to wash & clean in between each process.

Manufactured in France, Le Patissier comes equipped with a powerful , ultra quiet commercial grade induction motor (1500W). All parts & accessories are also made in France. There is a 20 year guarantee on the motor & 3 years on parts & accessories. 

I am glad to be invited to attend their special launch at Tête-á-Tête cafe with Mr Patrice & witnessed the demonstration on the use of  Le Patissier by Chef  Lester.

Chef  Lester demonstrated the making of  Pavlova that involves the whipping of meringue & pastry cream. I am amazed at how Le Patissier is able to achieve the desired consistency for meringue & creams within minutes with its egg whisk (refer to the photo below of egg whisk) instead of the usual balloon whisk that we use on mixers.

 Chef  Lester piping the meringues onto baking tray

Chef Lester doing the final touch up to the mini pavlova before serving 

Topped with an edible flower, this mini pavlova is not only cute & pretty to look at but also tasted excellent. There is a well balanced of sweet & tartness from the berries pastry cream & fresh berries.  

Besides pavlova, we also had the opportunity to sample other yummy desserts - macarons, coffee cream puff & lychee mousse.

Le Patissier is now on promotional price at $1199 (www.magimix.sg/shop/magimix-le-patissier). It is available online & retail stores in Tangs. Do hop over to their website to gain more information about Le Patissier & other products. 

I would like to take the opportunity to thank Com 1'Chef for the invite.