Saturday, April 26, 2014

Chocolate Crackles

4 cups cocoa pops 
(230g) icing sugar, sifted
1 cup (85g) desiccated coconut
3 tbsp cocoa 
250g Copha

Friday, April 18, 2014

Hot Cross Bun Pudding

6 hot cross buns
30g unsalted butter, softened
1 vanilla bean, split, seeds scraped
600ml thin cream
600ml thickened cream, plus extra to serve (optional)
Zest of 1 orange
4 eggs
170g caster sugar
Icing sugar, to dust

Thursday, April 17, 2014

Nem Thinh

100g firm tofu
oil, for frying
60g cellophane noodles
140g carrot, cut into thin strips
140g kohlrabi, cut into thin strips
1 pinch of sugar
1 tsp salt
¼ tsp freshly ground black pepper
2½ tbsp roasted rice flour
1 small iceberg lettuce, shredded
½ handful holy basil leaves
½ handful coriander leaves
24 rice paper wrappers

Monday, April 14, 2014

Boston Cream Pie

Custard Filling
Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Refrigerate overnight.

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