Wednesday, 29 September 2010

Clam Digging in Pui O 貝澳摸硯

Pui O beach in Lantau Island - We spent the weekend enjoying camping, barbecue, and clam digging. What a relaxing and wonderful holiday!

So happy holding my collection : )

Simply grill it over the cooking foil with little bit of butter, unbeatable freshly taste!

Artikel auf Deutsch - Muscheln sammeln in Pui O
中文文章 - 貝澳摸硯

Thursday, 23 September 2010

Crème Brulée 焦糖布丁

Rezept auf Deutsch - Crème Brulée
中文食譜 - 焦糖布丁

Crème Brulée
Ingredients for 2 servings
  • 30g granulated sugar, and 2 teaspoons for topping
  • 2 egg yolks
  • 200ml whipping cream
  • Flavorings: ½ teaspoon vanilla extract, and ½ teaspoon rum, kirsch, cognac or orange liqueur of your choice
Preparation

  • Preheat the whipping cream in a saucepan in low heat, but not bring to simmer.
  • In a mixing bowl, beat in the egg yolks, gradually add the sugar and continue beating for 3~5 minutes until the mixture become pale yellow, add the vanilla extract and mix well.
  • Very gradually pour the warmed whipping cream into the yolk mixture, continue beating until all cream is combined.
  • Pour the mixture back into the saucepan, set in low heat but not bring to simmer, stir slowly until the sauce become light and creamy, turn off the heat and add flavoring spirit.
  • Strain the mixture through a fine sieve into a serving dish. Then cover and refrigerate.
  • Before serving, sprinkle a layer of sugar on the top, then use a blow torch to caramelize the sugar till brown and crispy. Enjoy!

Erik Satie - Gnossiennes No. 1 - Lent, by Aldo Ciccolini

Ingredients checklist:  granulated sugar, egg yolks, whipping cream, vanilla extract, spirit of your choice.
Utensils checklist: a enameled saucepan, a mixing bowl, a wire whip, a wooden or plastic spatula, a sieve, a blow torch. 

Heat the whipping cream to lukewarm.

Separate egg whites and egg yolks, beat in the sugar with the yolks.

After the yolks turn to pale yellow, add the vanilla extract.

Slowly, pour the warmed whipping cream into the yolk mixture and stir continually, this step is called "tempering" to warm the yolks slowly without cooking. Please do it with care.  

Set the custard in low heat but not bring to simmer, stir slowly until the mixture become light and creamy.

Add your favorite spirit, and strain the mixture into the serving dish to form a fine custard.

The highlight of Crème Brulée - take the chilled custard from the fridge, and sprinkle a layer of sugar. 

Caramelize with a blow torch, and it is ready to serve : )

Mini Tips: 

Crème Brulée, direct translate is burn cream. The British believe that the "Burnt Cambridge Cream" or "Trinity Cream" was invented in Cambridge. The Spanish also have their similar recipe called "Cream Catalana". The first record can date back to 1691, in the cookbook of French chef François Massialot, "Le Cuisinier Royal et Bourgeois", although the origin of the recipe still under debate. Until 19th Century, the French brought this elegant dessert from Paris restaurants to the world, and of course, this beautiful name "Crème Brulée" became one of the famous french dessert.


Hmm... the mouth watering caramelized sugar with creamy custard, a perfect bite. 

The cookware stores usually sell the blow torch in an expensive price. You may find it much cheaper in hardware or camping stores. Just connect with a gas cartridge and will have same effect.  This one is bought by my friend May, thanks!

Reference cookbook:
Mastering the Art of French Cooking
by Julia Child, Louisette Bertholle & Simone Beck

Wednesday, 15 September 2010

Spanish Eggs in Casserole, Huevos a la Cazuela

Rezept auf Deutsch - Spanische Eier in Kasserolle
中文食譜 - 西班牙砂鍋焗蛋

Spanish Eggs in Casserole 
Huevos a la Cazuela
Ingredients for 4 Servings
  • 1 onion
  • 3 spicy sausages
  • 1 bell pepper
  • 600g tomatoes
  • 120g peas
  • 3 eggs
  • 3 table spoon tomato paste
  • 1 table spoon cooking oil
  • seasonings: 1 teaspoon spanish paprika, pinch of salt and pepper
Preparation
  • Preheat oven 200°C (gas mark 6).
  • Cut the onion and sausages into crunches, remove the seeds of bell pepper and slice to pieces, skin and chop the tomatoes.
  • Heat oil in the Casserole, add onion and sauté until transparent and soft. Add sausages, bell pepper, tomato and peas, mix well all the ingredients and simmer gently for 30 minutes, and follow with the seasoning.
  • After the mixture become soft and thick, turn off the heat and level the surface with a spatula.
  • Break 1 egg into a bowl, by using the back of a serving spoon, make a hollow in the mixture and pour in the egg. Repeat this step to place all the eggs into the mixture.
  • Place the casserole in oven uncovered for 10 minutes, or until the eggs are "just" set. The wonderful combination of this thick spicy sausage tomato sauce with the egg white and egg yolk sauces. I love to serve with crusty french bread or pasta, delicioso!!!

Dancing with Myself - Nouvelle Vague

Ingredient checklist: onion, spicy sausages, bell pepper, tomatoes, peas, eggs, cooking oil, salt, black pepper and spanish paprika.

Sauté all the ingredients.

When the mixture become soft and thick, add seasonings and gently beat in the eggs.

Mini Tips:

A healthy fresh tomato's meat and skin should join together tightly. Just follow these simple steps to peel the tomato's skin easily.

  • Prepare a pot of boiling water, off from heat and add the tomatoes. Cover the lid and wait for 1 minute. Take the tomato and cool down under running tap water and then the tomatoes are ready to be skinned.

Place the tomato into hot water first, and cold water afterward

Now, you should able to remove the skin easily

Pimentón - Spanish Paprika

Thanks for Christopher Columbus brought red peppers to Spain in his second voyage in 1493. This biting sharp little red fruit shocked King Ferdinand and Queen Isabella. The Monks cultivated this plants from the New World and transform to a aroma dust for Monastery cooking. Until 17th century, this secret ingredient was unfolded and became the red gold in Spanish cuisine. 

The quality paprika are produced in  La Vera and Murcia, these Denomination of Origin (Denominación de Origen - DO) have perfect climate for growing peppers.


Pimentón de La Vera
The hand-harvested capsicum peppers can only roasted with oakwood and drying for 15 days. This traditional way of preserving can permeates them with flavor. There are three types of Pimentón de La Vera for different type of tastes.

'Pimentón Dulce' is sweet and mild and good for flavoring potatoes, rice and fish dishes.   
'Pimentón Agridulce' is bittersweet and medium hot and used for meat stews and for curing sausages.   
'Pimentón Picante' is made from long red peppers offer spicy hot and direct heat. Can be used for grilled meat or soups.

Pimentón de Murcia
The peppers, once ripe, are harvested by hand then spread and dried under the sun for several days, or in hot air dryers and finally milled. These intense bright red precious powder giving a great stability of color and aroma.

Reference

Friday, 10 September 2010

My new cookware, Le Creuset!

My new cookware... made in France since 1925, Le Creuset!