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Recipe

New York style Cheesecake

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20130717
With the leftover cream cheese and sour cream, I made a half of New York style Cheesecake in baking bowls.
180g Full Fat Cream Cheese
90g Full Fat Sour Cream
30g Sugar
1 Egg White
1 Tablespoon of Lemon Juice
1 Tablespoon of Corn Starch
*Bake @130 for 1.5hr with cover (since it is small oven, will get burnt easily), keep water to the tray all the time.

Leave cream cheese to room temperature, add sugar and mix until creamy. Add smooth sour cream, mix well, then egg white, lemon juice and sifted corn starch. Go through fine sift for three times or more. Then bake.

It turns like soufflé while baking because of the water, and shrinks when it is cooled down. But Darling think it is a bit too raw and eggy. Might need to cook longer and higher temperature in the same bowl so it doesn’t get burnt on bottom.

Indian Diary

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20130120.
Haven’t visit Malvika’s home for few months, while we were missing their indian food all the time =P. This time, we were treated with a new dish – Bhel Puri, an Indian snack. They bought the packed one, including puffy rice, sauce and topping, just need to cut red onion to small pieces, add puffy rice, mix sauce powder and water, add to rice and onion, finish and distribute to each bowl, then add topping. It’s spicy but acceptable, nice and hot, filling as well <3.
Then we had Saurabh’s favorite butter chicken, which was not sweet as usual shops, it was spicy. And it was the only butter chicken that Malvika like <3.
Dessert? Whipped cream with running chocolate, layer with biscuit. Refrigerate for 5 hours, serve cold. It became my dessert for the following three days. Thanks~

白和え Shiraae

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A very nice but quite complicated and time-consuming cold dish.

Ingredients:
豆腐 Tofu 1 box
人参Carrot just for color
こんにゃくKonnyaku similar to carrot
ほうれん草Spinich・春菊Shungiku a bunch or half

Method:
1. Dry Tofu with paper towel to squeeze out the water after a while
2. Cut Konnyaku and carrot to small pieces 5mm*1cm, boil small amount of water, add a bit of だし dashi, soy sauce, salt, sake, and mirin, add Konnyaku and carrot, cook under small flame until flavored.
3. Wash and cut off bottom of green vege, if the string is too thick, cross cut the bottom to four so it’s easy to boil, boil in salted water briefly 30 seconds since they get cooked easily, and we don’t like soft soggy vege here, straight to cold water, and squeeze out water before cut to small pieces, or cut first before squeeze
4. Press Tofu through a sift, add flavored Konnyaku, carrot, cutted vegetables, add sugar, salt and 焼きいりごまbaked/mashed sesame

 

Udon soup

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2 pieces of seaweed, soak in big bowl of water for whole day.Heat up at night, take seaweed for sanshyo kobu. Add two bags of silver dash, cut one piece of fried tofu, half then pieces. Put in the boiling pot, add soy sauce, milin, sake. Leave overnight for flavor.

 

Cut spring onion and add shijimi chillinpowder for udon. May have shrimp tempura as fancy udon!

Chocolate Fondue

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This is on my wish list, after I finish my sugar-free-two-weeks!

Chocolate Ingredients (serves 4)
300ml thickened cream
1/4 cup Cointreau liqueur
300g dark chocolate, finely chopped

Method

Heat cream in a saucepan over medium heat until almost boiling. Stir in Cointreau.
Place chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Stir with a metal spoon until melted and smooth. Pour into a warm bowl or small ceramic fondue.
Serve chocolate fondue with fruit and marshmallows.
Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.

fresh fruit, such as strawberries, orange segments, banana, raspberries and kiwifruit, to serve
250g packet marshmallows

101 Baked Cheesecake Diary

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Best recipe on top

Ingredients:
250g Philadelphia full cream cheese (Victoria Market, 1kg full cream cheese for AUD$12)
80g Sugar
60g Sour Cream
30g Fat Free Organic Plain Yoghurt (Victoria Market, 750g Organic Fat-free Yoghurt $5)
1/3 egg white
1 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch), sifted

Method:
1.Leave cream cheese and egg to room temperature. Wait until cream cheese is soft.
2.Mix cream cheese with sugar, until creamy
3.Add sour cream to 2 and mix well
4.Add yoghurt to 3 and mix well
5.Add egg to 4 and mix well
6.Add lemon juice to 5 and mix well
7.Add sifted corn flour to 6 and mix well
8.Sift three times and bake in 160 degree for 50 mins with cover, then 5-10min @70 degree without cover
9.Cool down then refrigerate before serve.

NB: Since we only have small oven, I have few layers of tin foil outside the baking paper to prevent over-burnt on the side and bottom

❤2012.02.19❤
Ingredients:
250g Philadelphia  cream cheese
100g Sugar
100g Light Sour Cream
100g 99.8% Fat Free Plain Yoghurt
1/2 egg
1 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch)

❤2012.10.00❤
Ingredients:
250g Philadelphia full cream cheese
100g Sugar
70g Sour Cream (full cream)
1/2 egg
1 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch)

Comment: Forgot to buy yoghurt, so used 70g sour cream, but a bit too sweet, have only little bit of both egg white and egg yolk in, but still too eggy smelly, texture was okay.

❤2012.10.10❤
Ingredients:
250g Philadelphia full cream cheese
100g Sugar
100g Sour Cream (full cream)
100g Fat-free Organic Plain Yoghurt
1/3 egg white
1 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch)
1 Lemon rind

Comment: Not eggy anymore, but not very smooth, maybe because of the yoghurt, should mix the yoghurt well before put it in, or maybe corn flour was not mixed well. Cake is fluffy and soft right after bake, maybe because it had more liquid (yoghurt) this time.

❤2012.11.13❤
Ingredients:
250g Philadelphia light cream cheese
80g Sugar
60g Sour Cream (Bulla full cream)
30g Fat-free Organic Plain Yoghurt
1/3 egg white
2 tbsp Lemon Juice
2 tbsp Corn Flour (Corn Starch)

Comment: Cake is fluffy and soft right after bake, and taste light, a bit sour (but Darling is okay with it), maybe because it’s light cream cheese. Need full cream next time. Not very smooth feeling after bake, try again after refrigerate later.

Cheesecake base

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A taste okay base recipe, i use the left-over for cookies too.

Ingredients:
1/2 cup plain flour (I use pizza and bread flour usually, very strong one, should be fine for base but not cake..)
2 tbsp self-raising flour
30g sugar
40g cold butter
1 egg yolk

Make:
1. Mix dry ingredients well
2. Cut  cold butter to small cubes, rub into dry ingredients, mix well
3. Add egg yolk in to 2. Mix well to dough
4. Wrap well and leave in fridge for at least 2 hours
5. Take the dough out from fridge, leave for 10 min for easy to roll.
6. Make your preferred shape and leave in fridge/freezer for a while
7. Bake in lower temperature, e.g. 150 degree for 5-8 min
Nice with jam on top when baking ❤

I use it for cheese cake base, bake at 150 degree for 8 min, cool down before add cheesecake texture.

美味しい 雪芋

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Organic yuki imo, probably is taro.
Wash and peel the skin with gloves, honey’s hands get ichy with them.
Cut to half and boil with out water
Take out after few minutes
Boil with kunbu again. Add seasoning,salt sugar milin sake and fried tofu.
Boil for long, then cut kunbu to string and make ribbon with them, out back to boil.
Taro taste like egg
*･゜ﾟ･*:.｡..｡.:*･'(*ﾟ▽ﾟ*)’･*:.｡. .｡.:*･゜ﾟ･*