I’ve always hated it when I get excited after finding a great recipe for ice cream, only to scroll down and see the words “transfer to the container of your ice cream machine and process according to the manufacturer’s instructions.” What if you don’t own one? What if you don’t plan on buying one? Father once offered to buy, but I flat out refused because I don’t trust myself with it - I’d end up making all sorts of ice cream concoction just because I can. Can you imagine durian and jackfruit ice cream? No? Because that was on top of the list of “ice creams to make” if I ever got myself an ice cream maker. 

Don’t worry though, this particular recipe I’m guessing is more familiar to the taste buds and it’s creamy and delicious and requires no ice bucket with salt or churning at all.

At. all.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM:

[ 2 cups strawberries, fresh or frozen  + 1/4 cup granulated sugar  + 1 teaspoon cornstarch  +  3/4 cup room temperature, spreadable cream cheese + 1 can (14oz) sweetened condensed milk + 2 teaspoons vanilla extract + 2 cups heavy (whipping) cream, cold ] OPTIONAL: Ice cream cones + a bit of melted dark chocolate.

In a small saucepan, combine strawberries and granulated sugar. Cook over medium high heat until berries soften and release their juices (about 5-10 minutes). 

Dissolve the cornstarch in 1 tablespoon of water and add to thicken and  continue cooking for another 1-2 minutes. Remove from heat and place  in the freezer to cool down quickly (about 10-12 minutes).

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream.

Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

OPTIONAL STEP: Take half of the cream cheese mixture out of the bowl and to it add half of the strawberry mixture. Mix thoroughly so it turns a light shade of pink.

Spread half into a baking dish. Dollop with half of strawberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining strawberry syrup.

Using a knife, swirl the syrup into the cream mixture.

Cover with foil and freeze for 6 hours or until firm.

OPTIONAL STEP: To prepare the cones, simply melt some dark chocolate and fill up to 1/4 of the cones. Leave to cool for a surprise chocolatey treat.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM:

[ 2 cups strawberries, fresh or frozen  + 1/4 cup granulated sugar  + 1 teaspoon cornstarch  +  3/4 cup room temperature, spreadable cream cheese + 1 can (14oz) sweetened condensed milk 2 teaspoons vanilla extract + 2 cups heavy (whipping) cream, cold ] OPTIONAL: Ice cream cones + a bit of melted dark chocolate.

1. In a small saucepan, combine strawberries and granulated sugar. Cook over medium high heat until berries soften and release their juices (about 5-10 minutes). Dissolve the cornstarch in 1 tablespoon of water and add to thicken and continue cooking for another 1-2 minutes. Remove from heat and place  in the freezer to cool down quickly (about 10-12 minutes).
2. In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream.
3. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
4. OPTIONAL STEP: Take half of the cream cheese mixture and half of the strawberry mixture. Mix thoroughly so it turns a light shade of pink.
5. Spread half into a baking dish. Dollop with half of strawberry syrup. Top with remaining, untainted cream mixture, spreading evenly. Dollop with remaining strawberry syrup.
6. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.
7. OPTIONAL STEP: To prepare the cones, simply melt some dark chocolate and fill up to 1/4 of the cones. Leave to cool for a surprise chocolatey finishing treat when eating the ice cream-cone.

  11 months ago       506 notes
  food  strawberry cheesecake  ice cream  dessert  summer  food blog  cooking blog  recipe blog  

Cream.cheese.crust. 

Martha Stewart, you have outdone yourself. Really. I’m not going to say much about this recipe (partly because I’ve just spent the last 31 hours in the hospital and am now basically a typing zombie - thank goodness this post was already in the Drafts!), except that this dessert is the shiznick. That is all.

CREAM CHEESE CRUST (recipe from Martha Stewart):

[ 2 teaspoons cold water + 1 teaspoon cold cider vinegar + 1 1/2 cups all-purpose flour, plus more for surface + 1/2 teaspoon salt + 4 ounces (1/2 cup or 1 stick) cold unsalted butter, cut into small pieces +  4 ounces (1/2 cup) cold cream cheese, cut into small pieces ]

Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap.

Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)

Roll dough into a 12-inch round on a lightly floured surface.

PEACH FILLING:

[ 1 tablespoon fresh lime juice + 1/4 teaspoon ground cardamom + 1 tablespoon cornstarch + 2 large peaches, ripe and fragrant or some canned ones, if you can’t get your hands on the fresh ones + 1 tablespoons brown sugar + 1 tablespoon heavy cream ]

Combine the  lime juice and cornstarch in a small bowl. Slice the peaches about ¼” thin.

In a medium bowl add the peaches, cardamom, brown sugar and the juice/cornstarch mixture. Using your hands, toss to combine.

Pre-heat the oven to 385*

Once the dough has chilled roll out to your desired size. Don’t worry about being neat.Roll out the dough to ¼” thickness.

Place the dough on a parchment lined sheet tray . Arrange the peaches or simply dump them in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit.

Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Chill the galette in the freezer for 15 minutes before baking at 385 degrees for 20 minutes.

CRUST:

[ 2 teaspoons cold water + 1 teaspoon vinegar + 1 1/2 cups all-purpose flour + 1/2 teaspoon salt + 1/2 cup or 1 stick cold unsalted butter, cut into small pieces + 1/2 cup cold cream cheese, cut into small pieces ]

• Combine water and vinegar in a small bowl. Using a pastry cutter or your fingers, cut butter & cream cheese into flour mixture until mixture resembles coarse crumbs.
• Add water mixture in slowly while stirring until mixture just begins to hold together.
• Press dough into a disk using a rolling pin & wrap. Refrigerate until firm, about 1 hour.

FILLING:

[ 1 tablespoon lime juice + 1/4 teaspoon ground cardamom + 1 tablespoon cornstarch + 2 large peaches or some canned ones + 1 tablespoons brown sugar + 1 tablespoon heavy cream ]

• Combine the  lime juice & cornstarch in a small bowl. Slice the peaches about ¼” thin.
• In a bowl add peaches, cardamom, brown sugar and juice/cornstarch mixture. Toss to combine.
• Pre-heat the oven to 385*
• Once the dough has chilled roll out to your desired size.
• Place the dough on a parchment lined sheet tray . Arrange the peaches in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit.
• Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Chill in the freezer for 15 minutes before baking at 385 degrees for 20 minutes.

Enjoy!

  11 months ago       351 notes
  food  cardamom  galette  peach  summer  dessert  food blog  cooking blog  recipe blog  

 Grilled Chicken Caesar Salad Pizza

  11 months ago       2,123 notes
  food  pizza  caesar salad  caesar salad pizza  food blog  cooking blog  recipe blog  photographers on tumblr  

All I know is that I wish I could’ve thought of this sooner. You have to try putting salad on your pizzas, and by that I don’t mean the Greek ones with the olives and the tomatoes and the onions and whatnots (although there’s nothing wrong with that) that you could easily pass as pizza toppings, but hardcore mayo-dressed leafy lettuces, cold - if you please, perched on top of a warm, cheesy pizza crust.

** Disclaimer: In the lights of Belly of Ecuador’s post on this recipe, I’m going to make some amendments to the recipe, specifically for the dough.

CAESAR SALAD PIZZA:

Grilled Chicken Caesar Salad:

[ 1 head of Romaine lettuce, shredded + 1 cooked chicken breast fillet, sliced + 2 tablespoons mayonnaise + 1 tablespoon lemon juice + 1/2 teaspoon Dijon mustard + 1 small garlic clove, minced + 1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste + 1/4 cup extra-virgin olive oil ] OPTIONAL: 1 oil-packed anchovy fillet, finely chopped

Wash and spin the salad leaves. Set aside.

Whisk all dressing ingredient except the oil. And then gradually whisk in 1/4 cup olive oil so that it emulsifies. Season with salt and pepper. 

Don’t toss the salad yet to prevent the leaves from wilting. 

Pizza assembly:

[ Homemade or storebought pizza dough for 1 pizza + 3 tablespoons of Caesar salad dressing, recipe above + 1/2 cup shredded mozzarella cheese + about 1 cup cooked chicken strips, preferably grilled  + freshly ground black pepper ] 

Preheat oven to 450 degrees.

Roll out the pizza dough to a 12-inch circle. Place on a baking sheet or pizza stone. Bake for 8 - 10 minutes or until golden brown. Remove from oven.

Brush crush with  the dressing and top with the mozzarella cheese. Top with the chicken and return the crust to the oven. Bake for about 5 - 8 minutes or until the cheese is melted. Remove from the oven and place on a cutting board.

In a bowl, toss the lettuce and grilled chicken slices with about 2 tablespoons of the salad dressing.

Top pizza with the salad and cut into wedges. Top with freshly ground pepper or pepper flakes if desired. Serve immediately.

CAESAR SALAD PIZZA:

Grilled Chicken Caesar Salad:

[ 1 head of Romaine lettuce, shredded+ 1 cooked chicken breast fillet, sliced+ 2 tablespoons mayonnaise + 1 tablespoon lemon juice + 1/2 teaspoon Dijon mustard + 1 small garlic clove, minced + 1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste + 1/4 cup extra-virgin olive oil ] OPTIONAL: 1 oil-packed anchovy fillet, finely chopped

1. Wash and spin the salad leaves. Set aside.
2. Whisk all dressing ingredient except the oil. And then gradually whisk in 1/4 cup olive oil so that it emulsifies. Season with salt and pepper. 
3. Don’t toss the salad yet to prevent the leaves from wilting. 

Pizza assembly:

[ Homemade or storebought pizza dough for 1 large pizza + 3 tablespoons of Caesar salad dressing, recipe above + 1/2 cup shredded mozzarella cheese + about 1 cup cooked chicken strips, preferably grilled  + freshly ground black pepper ]

1. Preheat oven to 450 degrees.
2. Roll out the pizza dough to a 12-inch circle. Place on a baking sheet or pizza stone. Bake for 8 - 10 minutes or until golden brown. Remove from oven. If using a premade crust, just place it on a baking sheet. There is no need to bake it.
3. Brush crush with  the dressing and top with the mozzarella cheese. Top with the chicken and return the crust to the oven. Bake for about 5 - 8 minutes or until the cheese is melted. Remove from the oven and place on a cutting board.
4. In a bowl, toss the lettuce and grilled chicken slices with about 2 tablespoons of the salad dressing.
5. Top pizza with the salad and cut into wedges. Top with freshly ground pepper or pepper flakes if desired. Serve immediately.

Enjoy!

  11 months ago       119 notes
  pizza  caesar salad pizza  caesar salad  food  food blog  cooking blog  recipe blog  

Oatmeal Chocolate Chip Cookies

  11 months ago       701 notes
  food  cookies  dessert  chocolate chip cookies  food blog  cooking blog  recipe blog  photographers on tumblr  

The cookies my mother used to make, bless her, were so crunchy that they’re borderline annoying. Don’t get me wrong, I love a good crunch here and there but I don’t know what it is, but old-school Indonesian mothers think that chewy cookies = under-baked cookies. So when they make a batch they make sure those little mounds of chocolatey goodness stay in the oven until they’re so deprived of any and all moisture that when you bite into one, it practically disintegrates into sawdust in your mouth. It wasn’t until someone brought me along a Mrs.Fields cookie that I realized there has to be more dimensions in a cookie than chocolate flavour and crunch.

Making a good chocolate chip cookie makes you a hero but a great one makes you a legend. Think about it. How many homemade chocolate chip cookies have you eaten in your lifetime? Now how many do you actually remember? 

My point exactly. 

Which is why I’m going to leave you with a recipe for a cookie that’s crispy at the edges, chewy in the centre, and full of chocolate. These are — as my sister wisely observed — less an oatmeal chocolate chip cookie, and more a chocolate chip cookie with oatmeal added in for a bit of texture.  I don’t really have a problem with that, to be honest.

OATMEAL CHOCOLATE CHIP COOKIES (makes 24-30 cookies):

[ ½ cup butter, softened + ½ cup white sugar + ½ cup brown sugar, packed + 1 egg + ½ tsp pure vanilla extract + 1 cup all-purpose flour + ½ tsp baking soda + ¼ tsp baking powder + ¼ tsp salt + 1 cup old-fashioned oats + 1 cup chocolate chips or bits ]

Preheat oven to 350°F. 

In a large mixing bowl, or the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract. 

In a small mixing bowl, whisk together flour, baking soda, baking powder and salt.

Add to butter mixture and stir until almost combined.

Add oats and chocolate chips and stir until everything is fully combined. 

Drop rounded tablespoons of dough onto an ungreased cookie sheet. You can also roll them into balls if you want them to spread out more evenly. Leave two inches between cookies, as they’ll spread when baked. 

Bake for 10-12 minutes or until edges are golden and tops are lightly browned. 

Cool on the cookie sheet for 2-3 minutes, then transfer to a wire rack to cool completely (but make sure you sample a few while they’re still warm!). 

OATMEAL CHOCOLATE CHIP COOKIES (makes 24-30 cookies)

[ ½ cup butter, softened + ½ cup white sugar + ½ cup brown sugar, packed + 1 egg + ½ tsp pure vanilla extract + 1 cup all-purpose flour + ½ tsp baking soda + ¼ tsp baking powder + ¼ tsp salt + 1 cup old-fashioned oats + 1 cup chocolate chips or bits ]

1. Preheat oven to 350°F. 
2. In a large mixing bowl, or the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract. 
3. In a small mixing bowl, whisk together flour, baking soda, baking powder and salt.
4. Add to butter mixture and stir until almost combined.
5. Add oats and chocolate chips and stir until everything is fully combined. 
6. Drop rounded tablespoons of dough onto an ungreased cookie sheet. You can also roll them into balls if you want them to spread out more evenly. Leave two inches between cookies, as they’ll spread when baked. 
7. Bake for 10-12 minutes or until edges are golden and tops are lightly browned. 
8. Cool on the cookie sheet for 2-3 minutes, then transfer to a wire rack to cool completely (but make sure you sample a few while they’re still warm!). 

Enjoy!

  11 months ago       334 notes
  food  cookies  dessert  chocolate chip cookies  food blog  cooking blog  recipe blog  

Browsing through tumblr on a Sunday has me stumbling upon The Daydream; a beautiful blog documenting Vietnamese (and other) food in pictures. A particular post caught my eye and that is of the Sâm Bổ Lượng, a Vietnamese dessert consisting of dried seaweed, dried longans, dried lotus nuts, dried snow fungus and dried prunes all submerged in a sweet soup. Intrigued?

  11 months ago       52 notes
  sam bo luong  thykhuely  food  drink  vietnamese food  food blog  cooking blog  recipe blog  

Cardamom-Peach Galette 

  1 year ago       2,719 notes
  dessert  ice cream  food  peach  galette  food blog  cooking blog  recipe blog  photographers on tumblr  

The house management team took a momentary leave of absence and so the Sister and I are left to fend for ourselves against hunger pangs - which really isn’t that much trouble at all, to be honest. She took the blender out, pour in about 1/4 jug of skim milk and added 4 scoops of the strawberry cheesecake ice cream that I made (recipe to come) while I made these. We didn’t finish cooking (if you can call it that) at the same time, but it was pretty close. It really is that quick to make.

BOCADILLO DE CALAMARES:

[ 4 tablespoon plain flour + 4 tablespoon cornflour + 300g squid, cleaned and cut into rings + salt & pepper to taste + parsley flakes + oil , for frying ]

Slice open the rolls and lay them open on a baking sheet and lightly toast.

You can get the squids cleaned at the supermarket, but if you wish to try for yourself, then follow these steps to clean them:

• Holding the body firmly, grasp the head and pull gently, twisting if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come with it.
• Cut the tentacles from the head just above the eyes. At the center of the tentacles is a small beak. Squeeze to remove and discard.
• Set aside the the tentacles to use (they’re edible and tasty). If the recipe calls for ink, reserve it, otherwise discard the head and ink sac.
• At the top of the body, there is a clear piece of cartilage. Pull it out and discard.
• Under cold running water, wash the tube carefully, inside and out, to get rid of any sand or other remaining tissues, and wash the tentacles carefully as well.

With a sharp knife, cut the squid bodies into 1-inch rings.

Heat 2 cups of oil in a deep pot over medium heat until it reaches 325ºF on a candy thermometer.

Put the flour in a large mixing bowl and season with salt, pepper and put in the parsley flakes.

Add the squid rings and tentacles and coat with the flour. Drop the floured squid into a mesh strainer or colander and shake gently to knock off any excess flour.

Working in batches, fry the squid in the hot oil until golden, about 45 seconds. Transfer to a paper towel-lined plate with a slotted spoon and drain.

Allow the oil to return to 325ºF between each batch.

Spread ½ tablespoon of allioli  (mayonnaise and garlic with a squeeze of lemon) on each side of the toasted rolls. Fill each roll with fried squid and serve immediately.

BOCADILLO DE CALAMARES:

[4 tablespoon plain flour + 4 tablespoon cornflour + 300g squid, cleaned and cut into rings + salt & pepper to taste + parsley flakes + oil , for frying ]

1. Slice open the rolls and lay them open on a baking sheet and lightly toast.

You can get the squids cleaned at the supermarket, but if you wish to try for yourself, then follow these steps to clean them:

• Holding the body firmly, grasp the head and pull gently, twisting if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come with it.
• Cut the tentacles from the head just above the eyes. At the center of the tentacles is a small beak. Squeeze to remove and discard.
• Set aside the the tentacles to use (they’re edible and tasty). If the recipe calls for ink, reserve it, otherwise discard the head and ink sac.
• At the top of the body, there is a clear piece of cartilage. Pull it out and discard.
• Under cold running water, wash the tube carefully, inside and out, to get rid of any sand or other remaining tissues, and wash the tentacles carefully as well.

1. With a sharp knife, cut the squid bodies into 1-inch rings.
2. Heat 2 cups of oil in a deep pot over medium heat until it reaches 325ºF on a candy thermometer.
3. Put the flour in a large mixing bowl and season with salt, pepper and put in the parsley flakes.
4. Add the squid rings and tentacles and coat with the flour. Drop the floured squid into a mesh strainer or colander and shake gently to knock off any excess flour.
5. Working in batches, fry the squid in the hot oil until golden, about 45 seconds. Transfer to a paper towel-lined plate with a slotted spoon and drain.
6. Allow the oil to return to 325ºF between each batch.
7. Spread ½ tablespoon of allioli  (mayonnaise and garlic with a squeeze of lemon) on each side of the toasted rolls. Fill each roll with fried squid and serve immediately.

Enjoy!

  1 year ago       53 notes
  food  bocadillo de calamares  sandwich  squid  food blog  cooking blog  recipe blog  

“What is that, a torture device?” was the first thing the Sister said when she saw me pick up  the kitchen tool below. I took off the latch and made sure that the joints move smoothly before putting it into the shopping cart.

It, in fact, is no torture device, but a manual pizelle iron. And although it is not the tool used to make the traditional Stroopwafels, or Dutch Syrup Waffles, I figured it’ll have to do. 

Now for the Stroopwafels themselves - imagine if you will a crepe that’s shaped like a wafel and if you eat it in it’s proper way the outside is not crunchy but rather soft and chewy, with a sweet caramel filling oozing out with every bite. That’s a stroopwafel, with just a tad bit of amoure. And it just happens to be [or used to be] one of Karina’s favourite thing to get in the co-op back in our high school days. They’re generally served on top of a cup of tea. They serve two purposes: a) the steam from the tea melts the caramel inside and softens the wafel part on the outside; and b) it keeps the heat from escaping thereby keeping your tea warmer for longer. 

She left me a message a few days ago saying that she missed the old days and how she remembered the times we spent frolicking around on my roof. And so this is for her. I used to get so irked out when she would buy this (not having much of a sweet tooth myself), but now it doesn’t seem so bad any more…

STROOPWAFELS:

WAFELS:

[ 2 cups all-purpose flour + 1/4 teaspoon ground cinnamon + 1/4 cup white sugar + 1/2 cup unsalted butter + 1 large egg + 1/2 of a  0.25 ounce package active dry yeast + 1/4 cup warm water ]

Dissolve the yeast in the warm water.

Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. 

Mix well and set aside to rise for 30 to 60 minutes.

While you wait, make the filling. You can fill the wafels with the traditional syrup (recipe below), or anything you want. I filled some of mine with the syrup and some with melted chocolate.

FILLING:

[ 3/4 cups packed brown sugar + 1/2 cup unsalted butter + 1/2 teaspoon ground cinnamon + 3 tablespoons dark corn syrup ]

In a saucepan boil the brown sugar, the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C.

*** You can test for this by dropping some of the mixture into a small bowl of cold water. If they form a soft ball, you’re good to go.

Set the filling aside until needed and get back to making the wafels.

Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds.

Cut the wafels into two thin wafels (or just sandwich two wafels together, if it’s too difficult to cut one into 2) and spread with filling.

STROOPWAFELS:

WAFELS:

[ 2 cups all-purpose flour + 1/4 teaspoon ground cinnamon + 1/4 cup white sugar + 1/2 cup unsalted butter + 1 large egg + 1/2 of a  0.25 ounce package active dry yeast + 1/4 cup warm water ]

1. Dissolve the yeast in the warm water.Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
2. While you wait, make the filling:

FILLING:

[ 3/4 cups packed brown sugar + 1/2 cup unsalted butter + 1/2 teaspoon ground cinnamon + 3 tablespoons dark corn syrup ]

1. In a saucepan boil the brown sugar, the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C. 

• *** You can test for this by dropping some of the mixture into a small bowl of cold water. If they form a soft ball, you’re good to go.

Set the filling aside until needed and get back to making the wafels.

1. Roll dough into 12 small balls.
2. Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds.
3. Cut the wafels into two thin wafels  (or just sandwich two wafels together, if it’s too difficult to cut one into 2) and spread with filling.

  1 year ago       90 notes
  stroopwafels  dessert  food  waffle cookies  food blog  cooking blog  recipe blog