Honey Green Tea (Matcha) Latte

For the past week, I have been making this green tea (macha) latte.  I like the color and taste of it. This is a better alternative to a regular latte if you would like to consume less caffeine and at the same time want to avoid the chemicals in most of the decaf coffee.

 

 

In many of the videos that I saw on making this latte, most of them use a milk frother wand to mix the green tea powder with some sort of liquid. Originally, I wanted to buy a more expensive milk frother (the Aerolatte one) for that but ended up getting an IKEA version of it for only $3.99.  I am so glad that I bought the IKEA version because it works just fine for this purpose.  Below is a picture of the IKEA version of the milk frother.

 

Honey Green Tea (Matcha) Latte

ingredients

• 1.5 tsp green tea powder
• 2.5 tblsp hot water (not boiling)
• 1 tsp honey
• 1 cup of milk (you can use less if you prefer a stronger taste of green tea)

preparation

1. Sift the green tea powder into a cup
2. In another cup, mix the hot water and honey
3. Add the hot liquid into the powder and whisk vigorously (use the frother) until powder is all dissolved
4. Steam and froth the milk (I used the steam wand from my espresso machine)
5. Add the hot milk to the cup

... more ...

Classic Butter Cake

I really want to share this buttercream and cake recipe because it is so easy to make and the result was great too.  The cake tasted moist, it feels like a just right wedding cake (not too dense and not too fluffy) and the best part of it is that it is very easy to make.  I don't bake cake a lot, the only reason I made this last week was mainly for experimenting with fondant and be able to have a pretty looking cake for Baby Sister J.  As a result, I started to look for simple vanilla cake recipe.  At the end, I used a recipe which I got from a cupcake decorating class a couple years back.  Note that I did not make any alterations to the recipe except to add 2 pods of vanilla bean to the cake recipe and I think the sweetness and the texture turned out just right.

It was too bad that I did not take any photos in the process of making the cake and I totally forgot to take a photo of the cake after it has been cut.  However, here is the final product and Happy 100th Days to my little J!

I made the fondant baby shoes with this template http://bronniebakes.com/2013/09/30/how-to-make-fondant-baby-shoes/

Swiss Meringue Buttercream Recipe

ingredients

• 12 oz (336 g) egg whites (10 large egg whites or about 1 1/2 cups) at room temperature
• 3 cups (680 g) granulated sugar
• 3 lbs (1.36 kg) unsalted butter, room temperature
• 2 Tbsp lemon extract, almond extract, orange extract, or pure vanilla extract

preparation

1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to the touch or a candy thermometer reads 140°F (60°C).
2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.
4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.

Storage: Store the icing in an airtight container and freeze for up to 3 months.

Yields 2 1/2 quarts

For my cake, I halved the ingredients and still had a lot more left over after I covered the cake.

Classic Butter Cake

ingredients

For 2 layers:

• 2 3⁄4 cups cake flour
• 2 tsp baking powder
• 1⁄4 tsp salt
• 1 cup unsalted butter at room temperature (8 oz/250g)
• 2 cups sugar
• 4 large eggs at room temperature
• 2 tsp vanilla extract
• 1 cup whole milk at room temperature
• 2 pods of vanilla bean (I added to this recipe)

Make two 9 inch round layers

preparation

1. Remember to bring the butter, eggs and milk to room temperature. This is very important to ensure the batter is mixed properly.
2. Preheat oven to 350 degrees Fahrenheit. Prepare tins and line with parchment paper.
3. Sift dry ingredients, flour, baking powder, salt.
4. Combine butter and sugar in mixer (I followed the directions here to cream the butter and sugar, remember to be patient to cream the butter well first before adding in the sugar: http://www.instructables.com/id/How-to-Cream-Butter-and-Sugar-by-Hand-or-with-a-M/). Use paddle attachment and mix on medium speed until the mixture is light and airy and changes to cream about 2 mins. Add the eggs one at a time beating for 1 min after each addition. Stop the mixer regularly to scrape down the sides of the bowl. After all of the eggs have been added, add the vanilla extract and beat for another minute. Reduce the speed to low and add one third of the dry ingredients and mix until incorporated. Next add one half of the milk and mix until incorporated. Continue alternatively ending with the dry ingredients.
5. Pour the batter and bake undisturbed for 30 mins.

... more ...

Pumpkin Soup

Pumpkins were everywhere in October and I made my first pumpkin soup from a pumpkin that Baby J picked.

The recipe I followed was again super simple and worked.  Baby J loved it and cleared his bowl. ^^

Pumpkin Soup

ingredients

• 6 cups chicken stock (I used 4 cups of chicken stock and 2 cups of water)
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 cup chopped onion
• I skipped the parsley
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream (I used table cream instead to cut down the fat a little bit)
• 5 whole black peppercorns (I used 2 instead because of Baby J and took them out before I pureed the soup)

preparation

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.


Yields 8 - 10 servings.

... more ...

Shrimp and Scallops Fusilli with Pesto Sauce

Last night, I made pesto sauce for the first time by following this simple recipe. I am using my Baby Bullet as my food processor more and more often now that Baby J doesn't need to eat pureed food anymore and I find it convenient to use because of its size and power. It is becoming one of the most used small kitchen appliances in my home now. ^^

Since the pesto sauce was for Baby J as well, I purposely blended it extra smooth just to ensure the nuts won't get stuck in his teeth. This Shrimp and Scallops Fusilli with Pesto Sauce turned out to be a success, both K and Baby J loved it. ^^

Pesto Sauce

ingredients

• 3 cups fresh basil leaves
• 1 1/2 cups chopped walnuts
• 4 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese
• 1 cup olive oil
• salt and pepper to taste

preparation

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Yields 16 servings.

... more ...

Avocado Coconut Pops

Avocado is one of my favourite fruits because of its smooth, buttery taste and of its many health benefits. As a result, I searched some recipes of using avocado in pops and found that some used it in combination with coconut. The sound of it tasted good already ... how can you resist avocado and coconut, right? However, I was too lazy to follow any recipes this time and just blended the two ingredients together to make the pops. The coconut water lessen the buttery taste of the avocado but at the same time made the pops more refreshing. I love this the most out of the three different flavours of pops that I made so far and will definitely make it again! ^^

Avocado Coconut Pops

ingredients

• 0.5 avocado
• 140ml coconut water/milk
• 1 tsp honey

preparation

Blend all ingredients in a blender until consistency is smooth.
Insert sticks into the moulds and pour in the avocado/coconut mixture to fill the moulds up to the fill line.
Wait until it freezes completely.
Remove the pops with the Super Tool.

Makes 3 Quick Pops.

... more ...

Strawberry Banana Smoothie

From the Zoku blog, I followed the Strawberry Banana Smoothie recipe today and made these healthy pops for yet another hot summer day. I modified the recipe by adding too much milk in the strawberry yogurt by accident.  As a result, the color of the strawberry portion was too pale and did not have the contrast that I looked for.  In addition, I added 2 tsp of honey instead of 3 tsp as in the original recipe and the taste turned out to be not too sweet which I liked.

Strawberry Banana Smoothie

ingredients

• 1 small banana
• 140ml whole milk
• 1 teaspoon lime zest
• 3 tsp honey
• 140 grams strawberry yogurt

preparation

Blend the banana, 110ml of the milk and 3 tsp of honey in a blender until consistency is smooth.
In a separate container, add the strawberry yogurt and 30ml of whole milk and blend well.
Insert sticks into the moulds and pour in the banana mixture to fill the moulds about half way. Wait for the banana mixture to freeze, and then pour the strawberry yogurt mixture up to the fill line.

Makes 6 Quick Pops.

... more ...

Strawberry Lime Pops

My new toy, Zoku Quick Pop Maker, had arrived!  I purchased it from the Indigo online store when they were 50% off and free shipping to an Indigo/Chapter store of your choice, not a bad deal.

For the first time, I followed exactly the recipe from the Zoku Blog -- Strawberry Lime Pops.  It was very simple to make and the pops popped right out of the maker at exactly the time suggested.  This recipe requires 0.5 tablespoon of sugar per pop plus the sugar in the limeade so we allowed Baby J to licked it only a few times. I would definitely decrease the amount of sugar if I make it again.

The taste was OK but Hubby still likes Häagen-Dazs more. ~.~

More photos on flickr.

Strawberry Lime Pops

ingredients

• 10 ounces fresh strawberries; stems removed, rinsed and drained
• 3 tablespoons sugar (*more if necessary)
• 1 teaspoon lime zest
• ½ cup water
• 3 ounces limeade; divided use

preparation

In a blender, puree strawberries, sugar, lime zest, and water, until smooth, set aside.
Remove Zoku Quick Pop Maker from the freezer. Insert sticks.
Pour 1 ounce strawberry puree into each Zoku Quick Pop cavity. Allow this layer to freeze completely.
Next pour ½ ounce limeade into each cavity. Allow this layer to freeze completely.
Finally pour another layer of the strawberry puree up to the fill line in each cavity. Allow this layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.

... more ...

Sunday Breakfast - French Toast

Starting off our Sunday morning slowly with French toasts, fresh strewberries, and coffee!
I love Sundays! ^^

... more ...

Japanese Style Curry Beef

Japanese style curry beef, one of the easiest dishes to make.  Although it is easy to make, I haven't cook this for a long time.  Sweet onion, beef, carrots, potato cooked together and add the secret ingredient -- Glico curry blocks last, it is a dish that one will never screw up cooking. ^^

... more ...

Broccoli Soup with Cheddar Cheese

This is a quick, easy and healthy recipe that I found from the DairyGoodness website.  The only ingredient that I think might not be that healthy is the chicken broth, so I used the low-sodium type to make myself feel better.

I found the soup did not turn out as green as I liked it to be, it is probably because my bunch of broccoli wasn't large enough (next time, I'll need to add more).  Overall, I liked the taste and texture of it.  A good and comfort soup for the fall. :)

More photos are posted on flickr.

Broccoli Soup with Cheedar Cheese

ingredients

• 1 bunch broccoli (1 1/2 lb/750 g) (I did not put enough ...)
• 1 medium onion, chopped
• 2 potatoes, peeled and diced
• 1 clove garlic, minced (I skipped on this)
• 2 cups (500 mL) chicken or vegetable broth (I used chicken broth)
• 1 tsp (5 mL) grated orange rind
• 1/2 tsp (2 mL) dried thyme
• 1/4 tsp (1 mL) pepper
• Pinch dried red pepper flakes
• 2 cups (500 mL) milk
• Salt to taste (Optional)
• 1 cup (250 mL) grated Canadian Cheddar cheese

preparation

Peel and chop broccoli stems; coarsely chop florets to make at least 6 cups (1.5L) total.

In saucepan, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and red pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 min. Add florets; simmer, covered, for 5 min or until vegetables are softened.

In blender, food processor, purée soup, in batches, with milk until smooth. Return to pan and heat through but do not boil. Add more milk if too thick. Season with salt. Spoon into bowls; sprinkle with Cheddar cheese.

... more ...

Lemon Madeleines

In March, I had a Madeleines Madness month such that I tried to make them almost every weekend.  The recipe that I followed is pasted at the end of this blog.  It is very easy to follow because the timing that it provides is quite accurate (very good for a non-pro like me :) ).

I tried on two different madeleines pans, one made of tin and the other one made of non-stick coated aluminum materials. I found the one made of tinplate did not burn as easily and was able to create the golden color that I wanted. The one made of non-stick coated aluminum material cooked too fast and 12 min was too long (10 min was the right time for it).

More photos are posted on flickr.

Lemon Madeleines

ingredients

• 2 eggs
• 1⁄3 cup granulated sugar
• 1⁄4 tsp. salt
• 1⁄2 tsp. vanilla extract
• 1⁄4 tsp. almond extract (I skipped on this)
• 1⁄2 cup all-purpose flour, sifted
• 1 tsp. grated lemon zest
• 4 Tbs. (1⁄2 stick) unsalted butter, melted and cooled
• Confectioners’ sugar for dusting (optional)

preparation

Preheat an oven to 375°F. Using a pastry brush, heavily brush softened butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed to incorporate.

Using a rubber spatula, gently fold in the lemon zest and half of the melted butter just until blended. Fold in the remaining melted butter.

Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.

Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.

Let the madeleines cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners sugar and serve. Makes 12.
Adapted from Williams-Sonoma Foods of the World Series, Paris, by Marlena Spieler (Oxmoor House, 2004).

... more ...

Smothered Pork Chops with Mushrooms

A recipe that is easy to follow from epicurious. I like the cremini mushrooms in this recipe because they are a bit more flavorful than the usual white mushrooms.

Did you know that the cremini mushrooms are actually the smaller version of the portobello mushrooms? Heehee ... that is why they are more flavorful than the white mushrooms but yet the price of the cremini mushrooms are the same as the normal white mushrooms.

Smothered Pork Chops with Mushrooms Recipe from epicurious

ingredients

• 2 pounds bone-in pork shoulder chops
• 1/3 cup all-purpose flour
• 3 tablespoons vegetable oil, divided
• 1 large onion, halved and sliced
• 1/2 pound fresh cremini mushrooms, sliced
• 1 teaspoon chopped rosemary
• 1 cup water

preparation

Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.

Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.

... more ...