Taste of Melt

How are you doing? I'm doing well as I take a holiday back to my hometown (Chiang Mai) -- Huhhhh! Home Sweet Home

Strawberry Mousse Cake



Before I left my lovely place, doing fovorite was strawberry mousse cake I got recipe from my sis-in-law last sunday. So just trying out a new recipe and fortunately it turns out great!!

STRAWBERRY YOGURT MOUSSE:

• 1 1/2 envelopes unflavored gelatin
• 1/4 cup cold water
• 2 cups whole strawberries
• 1/3 cup granulated sugar
• 2 tbsp. lemon juice
• 1/2 cup plain yogurt
• 1/2 cup whipping cream

In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and purée berries.
In a small saucepan combine purée, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat.

Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until firm; fold into mousse and return to fridge.

Sponge Cake:

• 3 eggs
• 1 pinch cream of tartar
• 1/2 cup granulated sugar
• 1/4 teaspoon lemons
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1 pinch salt

Slice 1 inch layer from the top of the cake, lift off in 1 piece and set aside.
Hollow out cake leaving 3/4 inch border on sides and 1 inch border on the bottom. Then spoon strawberry mousse in and over cake

Whip the remaining 1 cup of whipping cream in small deep bowl at high speed or until thickened; beat in sugar and vanilla until soft peaks form. Frost cake with whipped cream.

Sweeten with sugar and spread evenly over top and sides of cake. Put slice fresh strawberries in circle around the top and bottom edges of the cake. Refrigerate until serving time.

Devil's Chocolate

"Closer to a Dessert than a Hot Drink"

Chocolate has also been called the food of the devil. Well! ... How do you like your hot chocolate? Whatever your preference, be it kicked up with a shot of your favorite liqueur or thick and decadent.

Mine is thick hot chocolate, creamy but not too sweet ... Ummm!!

Today I had join my friend birthday party at Sweet Sin Cafe. The notable hot drink (for me) is Devil's Chocolate that the waitress gave me a detail as it'd be my favorite "Thick Chocolate" ahhh! it just (hot) chocolate ... lukewarm, light and too sweet. Also cakes are not taste like others recommended.

Let's look at my real "Thick Chocolate", might be your favorite as well.

... the taste is very creamy and rich with chocolate but that is certainly not an everyday drink. Unlike coffee, chocolate has to be served steaming hot, never lukewarm. I had this hot chocolate when I was in Leeds, UK and it was the thickest, smoothest hot chocolate drink I have had anywhere. This is highly recommended!

• 2 squares BAKER'S Unsweetened Baking Chocolate
• 1/2 cup sugar
• 1/2 cup water
• 4 cups milk

Place water and chocolate in heavy medium saucepan; cook on low heat until chocolate is completely melted and mixture is well blended, stirring constantly with wire whisk. Add sugar; mix well. Bring to boil on medium-high heat. Boil 3 min., stirring constantly. Gradually add milk, stirring with wire whisk until well blended.

Stir this until it is a smooth paste. Heat this mixture continually stirring with a whisk while pouring in milk. Bring to a simmer and hold for 10 minutes (stirring often).
When the mix thickens to the consistency of unset pudding it is ready.

Pour into mugs and enjoy!

Le Cordon Bleu

LE CORDON BLEU WORLDWIDE LEADER IN CULINARY EDUCATION

Le Cordon Bleu’s role as an educational leader at the forefront of the hospitality industry. Founded in Paris in 1895, today the presence of Le Cordon Bleu encompasses 26 international schools in 15 countries, attended by more than 18,000 students every year. The origin of the expression “Cordon Bleu” comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary.

In less than nine months, it is possible to obtain Le Grand Diploma Le Cordon Bleu, which is recognized worldwide by culinary professionals; the international passport to a great career. Most recently Le Cordon Bleu International has launched Associate Degree and Diploma courses in Restaurant and Hospitality Business that are accredited in North and South America, and in Australia the Bachelor and MBA degrees in International Hotel and Resort Management and Master of Arts in Gastronomy.

Today I come to tell the cooking and baking lovers in Thailand that ...

"Le Cordon Bleu College of Culinary Arts, Thailand has been opened now at Dusit Dhani Hotel, Bangkok"

All Purpose "Lemon Curd"

Lemon curd is pretty easy to make!!

Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping. Lemon curd can be served as a spread for scones or toast, and goes well with tea at any time of day. It is also wonderful as a filling in trifles, tarts, sponge and cakes.

Lemon Curd is like a lemon filling or custard in that it does not use special ingredients; just eggs, sugar, lemon juice, lemon zest, and unsalted butter. And alike custard, only instead of directly over the heat, cook it over a saucepan of simmering water. I know that doing it this way takes a little longer, but I find it helps prevent the eggs from that dreaded curdling. Just make sure that the water in the bottom saucepan is 'simmering' which is defined as the point just short of a boil, that is, when bubbles start to appear.

Oftentimes if you find the lemon curd is not thickening fast enough, all you need to do is increase the temperature of the simmering water. Well, let’s see the ingredients you need…

Lemon Curd Recipe:

• 3 large eggs
• 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
• 1 tablespoon (4 grams) finely shredded lemon zest
• 3/4 cup (150 grams) granulated white sugar
• 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
  
  

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavoured outer rind of the lemon that contains the fruit's flavour and perfume. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Stirring constantly (to prevent it from curdling), until the mixture becomes thick. This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps that may have formed. Then stir in the butter and lemon zest – that’s done.

Cut the butter into small pieces and whisk into the fined mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for about a week.

If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold into the lemon curd.

Main idea by: http://www.joyofbaking.com

Mango Season, Hot Dessert this Summer

A Lovely Sweet Sticky Rice With Fresh Mangoes

Mango with sticky rice is served with sweet coconut cream. This is Thailand's most well known dessert. Thai Mango Sticky Sweet Rice Dessert (Khao Niaow Ma Muang) is an absolute must try! This recipe is foolproof and even budding chefs with two left hands come off smelling mango sweet. This easy Thai dessert starts with Thai sweet sticky rice which is surrounded / topped by coconut milk, then serve with slices of fresh mango. Mmmmm!

To start with a mango that's nice and ripe, with a slight give to the touch.

Ingredients:

• 1 cup "sticky rice"
• 1 ripe mango, cut into bite-size pieces (look for mangos that should be bright and yellow)
• 1/2 can coconut milk
• 2-3 Tbsp. sugar
• pinch of salt
• 1 tablespoon toasted sesame seeds

Cooking Instructions For the Sweet Rice:

• Rinse the rice. Soak it in water for 30 minutes.
• Drain some of the water, leave 1/4 inch of water remaining on top of rice cook for about 10-14 minutes.
• Mix sugar and 1/2 can coconut milk and stir until sugar dissolves.
• Pour this sauce over the rice and coat completely.
• Cover, and let stand for 20 minutes and serve at room temperature.

Rice Cooking Tip: Don't worry if the rice still seems a little undercooked when the water is gone. Just remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 10-15 minutes. The heat within the rice pot will finish cooking the rice.

Cooking Instructions For the topping Coconut Suace:

Mix sugar and remaining 1/2 can coconut milk and stir until sugar dissolves. Add salt and put all ingredients in a saucepan. Stir well. Cook over low heat and stir constantly until just boiling, then turn off heat.



Slice mangos into bite size pieces...

Note: Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!

Blueberry Cream Cheese

Easy Bluberry Cream Cheese Pie

This is my Crushy-Yummy Pie, so do you guys -- I know that!
Here the easy step to help you set a little party with home made sweet "Blueberry cheesecake pie"

Ingredients:
- 1 (8 oz.) pkg. cream cheese -- My recommend "Philadelphia"
- 1 (14 oz.) can sweetened condensed milk
- lemon juice -- It depends on your taste -- How much sweet n sour do you like?
- 2 cups blueberry pie filling
- 1 (9 inch) prepared the crust (Biscuit/Cracker)

Beat together cream cheese and condensed milk until smooth. Add lemon juice and blend well. Pour into crust. Spread blueberry filling over pie and chill for 2 hours before serving.

This is so easy and delicious. And very popular dessert for teens and all age-cooking-lover.

Yummy Classic Oven CheeseCake

Well, the first secret is 'New York Cheesecake'.

I'hv found this recipe from many websites and mixed it up for my favorite. The Classic! True New York style cheesecake made with only the freshest ingredients for a smooth, creamy and unparalleled experience.

Ingredients:-

Crust:

- 2 cups (190 grams) of biscuit/cookies (process whole cookies in a food processor until they are crumbs)
- 1/4 cup (50 grams) granulated white sugar
- 1/2 cup (114 grams) unsalted butter, melted

Filling:

- 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 3 tablespoons (40 grams) all purpose flour
- 5 large eggs, room temperature
- 1/3 cup (80 ml) whipping cream
- 1 tablespoon lemon

- 1 teaspoon pure vanilla extract

"The major ingredients in almost all plain cheesecakes are cream cheese, sugar, lemon juice, vanilla extract, egg yolks, whole eggs, and either heavy cream or sour cream. My recipe starts with a quick preparation of the crust."

Break the biscuit/cookies into small pieces and place into a food processor. The biscuit/cookies can also be broken by placing them into a large resealable plastic bag and crushed by rolling a pin over the bag. Then, in a medium bowl, mix the sugar and butter with the crackers until all the crackers take on a wet appearance.

Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.

Prepare the Filling:-

In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.

Cut the cream cheese into small chunks and place the pieces into work bowl of a standing mixer. Beat the cheese on low until smooth, about two or three minutes. It may be easier to beat half the cream cheese first, followed by the second half. Once the cheese is smooth, add the salt and about a third of the sugar. Beat until integrated and scrape down the sides. Add another third of the sugar and continue to mix until the sugar is mixed in. Then add the final third of sugar and mix in. Optionally, three tablespoons of flour can be added with the sugar to help add a bit of stability to the cake. Adding flour will not affect the taste or texture of the cake, but will reduce the likelihood of a cracked cake. Add the lemon juice and vanilla extract and mix.

Scrape the sides down and add the heavy cream. Add the egg yolks and mix until they are blended in. Now add three whole eggs and mix until the eggs have been completely mixed into the filling. Scrape down the sides and beat in the final three eggs.

Now, pour the filling into the springform pan onto the cooled crust.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake until firm and only the center of the cheesecake looks a little wet and wobbly ... about 1 hour and 40 minutes.

Remember to keep baking at 500°F for the full ten minutes. Notice that the edges of the cake had begun to brown, but the whole surface of the cake is still a light shade. This cake resulted in the texture of a New York style cheesecake.

After a about ten minutes, run a paring knife along the rim of the cake to release it from the walls of the pan. After about two to three hours of cooling, wrap the pan tightly in plastic wrap and place the cake into the refrigerator to chill for at least five hours.

This cheesecake tastes best after being refrigerated for at least a day. Serve with fresh fruit or fruit sauces.

Welcome Little Chef

Hi Everyone

I've finally started up my first Cooking blog.
I've dream to do this kind of webpage for ages ... So, at this moment I just hope that I'll be able to keep this page updated as often as I can.

Any Recipes to share please leave your comment.

Cheers!