Chocolate Yoghurt Cake （No eggs No butter)

认识了四年的同事,也是我的刺绣师傅( J ),由于她是专值夜班的，所以时间上的冲突，从来没到过我家。就算做刺绣也是到她家去做因为她家的“家私头”比较多，方便我借用。我们虽然年级相差甚多，但是自从我们从认识以后，大家都非常投缘，我们常常说了一定要找一天到我家来坐坐，这一等就是四年啊！终于在大家对照工作表后，请到师傅来我家喝下午茶。因为J 最近 身体状况欠佳，有很多东西不可以吃，但是酷爱巧克力，所以给她做了这个没加蛋和牛油也一样美味的糕点（我不能称它为蛋糕因为没有蛋叻！）。如果碰上有客人对鸡蛋敏感又想吃cake的话，这是个不错的idea。

今天可能是我在今年里最后要上的一个post。 感谢大家在这三个月已来对我的支持和鼓励。当然首先谢谢姐姐Jane，和Eileen，在他们力鼓励下，让我有信心开始我的blog的旅程。不是她们，我也不会在我的烘培和烹饪的世界里找到了另一片天空。在柏斯生活，除了姐姐以外，朋友都没几个，所以有时生活觉得很孤单，又枯燥。现在通过部落，朋友又多了几个，所以整天抱着那部电脑，就好像抱着一堆的朋友，有时除了谈烘培，也谈点无聊的话题，生活也变得比较多乐趣起来。

在这里也谢谢Jane, 小厨 和 Jessie给我特别准备的圣诞礼物。也谢谢同事J 给我送来了很贵重的礼物。那两套茶餐具都是J 英国祖传下来的餐具，她因为没有后代，所以把它们送给了，我要我好好的珍藏。多么慷慨的一位朋友啊。今年的圣诞餐就是选用了J的餐具上阵。今年还受到了另一个祖传的东西叻（在照片里的桌布）。因为桌布是在我的wishing list里的其中之一，所以 Jason 的婆婆将她的亲手锈的桌布送给了我。哎呀，今年真幸运也。太高兴了！

Cake

Ingredients:

2 cups plain flour

2 tsp baking powder

2 tsp baking soda

½ cup cocoa powder

2 cups caster sugar

1 cup cold black coffee

1 cup plain unsweetened yoghurt

1 tsp vanilla extract

Method:

1.) Preheat oven 180C. Grease a 24cm square cake tin and line the tin. (I suggest to double line the base)

2.) Sift flour, baking powder, baking soda and cocoa into a large bowl. Stir in sugar and make a well in the centre. Pour the cold coffee, yoghurt and vanilla into the well.

3.) Beat until combined and smooth. Pour into the prepared tin.

4.) Bake for 60-65 minutes or until a skewer inserted in the centre comes out moist but clean. Stand cake in tin for 30 minutes before removing to a wire rack to cool completely.

5.) Spread cold cake with Classic Chocolate Icing. Decorate with chocolate-dipped Strawberries.

Classic Chocolate Icing

Ingredients:

1 cup icing sugar

2 tbsp cocoa powder

20g butter, melted

3 tbsp boiling water

Method:

1. Sift icing sugar and cocoa into a bowl and make a well in the centre.

2. Add butter and boiling water to the well and stir until smooth.

3. Pour over cake while the icing is still warm so that it set with a crisp finish.

Chocolate-dipped Strawberries

200g dark chocolate. Coarsely chopped

20 medium sized strawberries

Method:

1.) Melt chocolate in a double boiler. Stir chocolate until smooth.

2.) Hold the stem end of one strawberry dip the bottom half of the strawberry in the melted chocolate to coat. Place strawberry on a sheet of foil or non-stick baking paper set on a tray. Set aside until chocolate is set and firm.

3.) Repeat the process dipping remaining strawberries in chocolate one at a time to set.

Recipe adapted from : Julie Le Clerc's : Favorite Cakes, pg. 32 & 35.

J 给的两套餐具，蓝色小厨的蓝色手套，可爱袋子和一本食谱，Jane知道我钟爱Royal Dulton特地给我选了这个我自己不舍得买玫瑰花精美盘（在圣诞餐桌上了阵）。那两个粉红色的Tea Tower 是Jessie在Sydney寄过来的，他知道我也喜欢买tea towels，呵呵！桌布是婆婆一针一线锈的也。锈的工夫了得，前面和后面都是一样的，不像我的只可以看前面，人家要翻后面时，就要快快阻止“eh eh 不要翻后面，看前面就好” 哈哈！感谢Bernice 很有心的要寄一份礼物过来但是由于我快要出门了，怕没人收包裹，就叫她留着迟些再寄。谢谢大家对我的心意！

Ok，今天就写到这里，也祝大家圣诞和新年快乐！

Christmas Dinner 2011

Mixed Berries & Mango Trifle

King Prawn Cocktail

Marinated Mini Bocconcini With Prosciutto

Quince Glazed Ham

Blood Orange Duck

Christmas Cake

Menu

*

Prawn Cocktail

Marinated Mini Bocconcini with prosciuttos

*

Quince Glazed Leg Ham

Duck al Orange with Pumpkin & beans Salad

*

Mixed Berries and Mango Trifle

Christmas Cake with Brandy Cream

*

Coffee or Tea
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这两个礼拜一直忙着为家人准备的圣诞晚餐终于在星期天顺利完成。我的责任已完成，可以功臣身退了。因为家婆的厨艺了得，所以这个特别的晚餐，我一点都不干马虎，就是连菜单也想了很久，idea也换了很多次。准备食材，餐具，布置，打扫，买礼物，样样都要办，这里没有“kakak”帮忙，全都要自己做，真的有点吃力。其实想想，难得可以为家人准备一个丰富温馨的晚餐，再辛苦也是值得的。

这道晚餐，每一道都是很传统的西方圣诞菜肴。我没有准备过leg ham 和鸭子的经验，这次是很大胆的将这两道菜安排为当晚的主菜。因为鸭子需要用blood orange 来准备，由于季节已过，所以走了很多家商店才找到这个橙。我很高兴不必用一般的橙来取代blood orange。其实，两种橙的味道都没多大相差，但是橙汁的颜色就大有差别了。那只leg ham 重6。5kg要把它推进烘炉真是很是费力的事，还要每20分钟glaze一次，进出oven几次才吃力呢！幸好butcher 已把腿处理得很好了，只需在晚餐前，再抹上quince glaze温热就是一个很漂亮又好味的腌肉。

圣诞甜品又怎能少了我们一家人都很爱的trifle呢？这一个trifle是我精心为家人设计的。有一天趁早茶时刻，就拿了一张A4纸，把trifle的层次给拧出来。因为那天试了mango chocolate tart觉得两者很搭配，所以用了同一个concept来做trifle的底层，只是把芒果jelly 改了用instant jelly。这道trifle是当晚的highlight。我家公说，这是他这一生吃过最好吃的trifle。听了真的很安慰喔！我的家婆第二天还特地跑来我家向我要了食谱，我 重复的画了 trifle的层次给她。家婆说要做这个甜品给即将赴约的party。看起来这个trifle魅力不浅喔。

Mixed Berries and Mango Trifle

Ingredients: 

1 punnet strawberries

1punnet blueberries

1punnet raspberry

1 punnet mulberries

1 jam roll (cut into 1.5cm slices)

1/4 cup Grand Marnier

Vanilla Custard (I used store bought Paul’s premium Castard)

Mango jelly layer:                                                   

1 pkt 1 mango, flesh chopped                                          

Aeoroplane mango jelly

Chocolate mousse layer:

200g milk chocolate

150ml thickened cream

Mascarpone cream layer:

500g mascarpone

thickened cream

1/3 cup chopped pistachios, chopped

1 tsp green food colouring

1 tbs orange zest

1 tbs lemon zest

  Trifle Layers:

Arrange with berries topping

Mascarpone Cream

Vanilla Custard & top with raspberries

Arrange sponge in the middle

Arrange halved Straweberris around the trifle glass

Vanilla Custard

Pistachio Mascarpone

Sponge Jam Roll

Chocolate Mouse

Mango Jelly

Method:

1. Set the mango jelly with the chopped mango as per jelly box instruction. Refrigerate until jelly is set.

2. Meanwhile, chopped milk chocolate into small pieces. Put thickened cream in a saucepan and cook until just before boil. Pour the cream into chocolate and stir until chocolate melted. Leave it to cool and pour onto mango jelly. Place in the fridge for an hour.

3. To prepare Mascarpone cream, whipped thickened cream till soft peak, add in mascarpone and whipped until stiff peak.

4. Divide mascarpone into 2 portions. 1 portion mix in chopped pistachios and green colouring and the other portion add in 1 tbs of Grand Marnier, lemon and orange zest.

5. When the chocolate mousse is set, arrange jam roll onto of the mousse and drizzle with Grand Marnier. Top with pistachio mascarpone.

6. Layer half of the custard on top of green mascarpone.

7. Arrange halved strawberries around the trifle bowl and arrange jam rolls in the middle and top with another half custard.

8. Arrange some raspberries on top of the custard layer.

9. Lastly, layer the mascarpone cream on the top layer. Refrigerate for 3 hours or overnight.

10. Arrange the reserved berries to serve.

 Recipe created by Helena 

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I'm submitting this to to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted byHankerie

Neil Perry Prawn Cocktail

 Ingredients: (makes 6)

  1 Iceberg lettuce, outer leaves and core removed, finely shredded

2 lemon wedges, plus extra to serve

2 tbs extra-virgin olive oil

6 cherry tomatoes 1 Avocardo (cut into thin slices) 18 large cooked king prawns, peeled, tails intact and intestinal tracts removed

Cocktail Sauce:

140ml thick good quality mayonnaise
1 tbs tomato sauce

1 tsp Worcestershire sauce

pinch of cayenne pepper

Dash of Tabasco sauce

Method: 1. For sauce, combine ingredients and season to taste with sea salt and ground black pepper.

2.  Divide lettuce among 6 cocktail glass, squeeze 2 lemon wedges over and drizzle with oil. Season to taste, top with prawns and serve with cocktail sauce and lemon wedges.

 Recipe adapted from :http://gourmettraveller.com.au/prawn_cocktail.htm

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Marinated Mini Bocconcini With Prosciutto

Ingredients:

200g baby bocconcini cheese 

1 clove garlic, crushed

1 fresh long green chilli, seeded chopped finely.

2 tbs olive oil

5 slices thin prosciutto

1 cup of firmly packed basil leaves

Method:

1. Combined bocconcini, garlic, chilli and oil in a medium bowl. Stand for 30 minutes. Drain bocconcini, reserve marinade.

2. Halve prosciutto slices crossways then halve lengthways.

3. Wrap a piece of prosciutto and a basil leaf around each bocconcini, secure with a toothpick.

4. Serve bocconcini drizzled with the reserved marinade.

 Recipe adapted from : Women's Weekly, Christmas Entertaining 2011/2012, pg 73

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Quince Glazed Ham

I bought the glazed ham from my butcher, I re-glazed my leg ham using quince paste before serving.

Ingredients:

100g  quince paste, roughly chopped  (I used Maggie Beer's Quince Paste)

110g brown sugar

1/2 tsp ground cloves

2 tbs port

2 tbs Dijon mustard

Method:

1. To make glaze, combine quince paste, sugar, clove, port, mustard, orange zest and orange juice in a small saucepan, stir over low heat for 5 minutes until smooth and combine. Stir in breadcrumbs then cool for 10 minutes.

2 Preheat oven to 160C and brush ham with glaze. Bake ham in the oven until thermometer inserted into the meat shows 65C.  Basting with glaze every 20 minutes. Serve with peach chutney.

Peach Chutney

Heat 1 tbs olive oil in a frying pan over medium heat. Add 1 finely chopped red onion, 3 peeled, chopped peaches, 1 tsp yellow mustard seeds, 1/4 tsp dried chilli flakes, 1/2 tsp ground allspice and 1 tsp salt, and cook, stirring occasionally for 8 minutes. Add 75g brown sugar and 80ml red wine vinegar, and stir for 3 minutes. Bring to a simmer, then cook for 15 minutes or until liquid has evaporated. Cool, then stir in 1 1/2tsp chopped thyme.

Reference: Master Chef Magazine, Issue 19, Dec 2011/Jan 2012, pg.38

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Blood Orange Duck

1x 2kg duck

500ml blood orange juice

255g  orange marmalade

110g caster sugar

125ml white vinegar

2 blood oranges halved

3cm ginger, peeled and sliced

cracked pepper

Method:

1. Pierce the duck all over with a wooden skewer. Cover with boiling water for 30sec and pat dry with absorbent paper. Set aside.

2. Preheat oven to 180C. Place the blood orange juice, marmalade, sugar and vinegar in a medium saucepan over low heat and cook, stirring until sugar dissolved. Increase heat to high and bring to the boil for 12-15minutes or until thickened. Strain and devide between 2 bowls, setting one bowl aside.

3. Place the orange halves and ginger in the cavity of the duck and fasten with a metal skewer. Place the duck on a wire rack in a baking dish line with aluminium foil and brush with the blood orange sauce. Roast for one hour, basting with the sauce every 20 minutes. Cover with foil and roast for a further 20-30 minutes or until cook through. Sprinkle with pepper and serve with the reserved blood orange sauce.

Recipe adapted from : Donna Hay Magazine, Spring Issue 59, pg164

Blood Oranges

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我上一个post出了一道谜语，今天给大家揭晓谜底：

是牛奶巧克力哈哈，所以我说这个包装和物质本身是根本扯不上关系的。能猜到的话真的是厉害！

Michel Cluizel French Chocolate - "Sardines En Chocolat Au Lait" Milk Chocolate Sardines, 5 Piece Tin Can, 75g/2.65oz.

http://www.worldwidechocolate.com/shop_cluizel_tincan_sardines.html

Bourke Street Bakery Christmas Cake

这几天都在忙工作，忙筹备这个星期天的家庭圣诞集餐。怎么一直忙一直忙，总好像都有办不完的事，买不完的东西。因为下个礼拜就要出门了，所以，很多事都要在这几天内办完。姐姐Jane今年会回家过圣诞，我想把这个蛋糕叫她拿回去孝敬爸妈，所以我一早就把杂果泡好（ 因为杂果需泡大约五个星期）。昨晚，约了Jane与家人一起吃圣诞餐，顺便把弄好的蛋糕交给Jane。希望家人会喜欢这个比较洋化的圣诞糕。

我做了两个4寸的圣诞蛋糕，一个送回家另一个准备明天和家公家婆一起享用。

I'm submitting this to to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted byHankerie

Ingredients:

Christmas fruit soak

(make the soak 5 weeks in advance)

55g caster sugar

55ml water

160ml brandy

90g sultanas (golden raisins)

80g currants

80g pitted prunes, chopped

80g fresh pitted dates chopped

150g raisins

55g mixed peels

135g chopped dried fig

Cake:

100g plain flour

½ tsp mixed spice

15g ground almonds

110g unsalted butter

100g brown sugar (I used 70g)

2 tbs honey

2 tbs treacle (I used golden syrup)

1 tbs marmalade

3 eggs, lightly beaten

150ml brandy for feeding

Method:

1.) To make fruit soak, put the sugar in a saucepan with the water and bring to boil over high heat, stirring to dissolve the sugar. Remove from the heat and allow to cool. Pour the brandy and cooled sugar syrup into an airtight container and add fruit, mixing well to coat. Cover and keep at room temperature for about 5 weeks.

2.) Preheat the over to 190 C. Greased 2 x 12.5cm round cake tins and line the base and side of each tin with baking paper.

3.) Sift the flour, mixed spice and ground almonds together in a bowl. In the bowl of an electric mixer fitted with paddle attachment, cream the butter, sugar, honey, golden syrup and marmalade until pale. Add the eggs, a little at a time, ensuring each amount is completely incorporated before adding more (take care the mixture doesn’t curdle at this stage). With the motor still running, add the flour and stop as soon as it is combined. Using a gloved hand fold in 900g of the fruit soak until combine.

4.) Divide the mixture evenly between the prepared cake tines, tapping heavily on the bench to settle. Place the cake tins on an oven tray and place in the oven. Immediately lower the temperature to 160C and bake for about 40 mins. Turn the trays and continue to cook for another 20mins until the cake is cook. (It may take up to 1 hour and 20mins to bake). Cover loosely with baking paper if the top starts to brown.  Remove the cake from the oven and leave in the tins to cool.

5.) Make about 20-30 holes in each cake using a skewer and pushing it about ¾ of the way through the cake. Cut two large sheets of foil and two large sheets of baking paper. Place each piece of foil on the bench and lay a sheet of baking paper over each foil. Place the cake on the baking paper and draw the paper and foil around the cake scrunching it together on top to form a container that will hold any alcohol.

6.) To feed the cakes, open up the top of the foil wrapping and brush over about 1 tsp of brandy. Repeat this every 3-4 days for 8-10 weeks or until the alcohol seems not to be soaking in anymore. Once the cakes are fed, wrap them well and store them in the container in a dark cool place until ready to serve.

Recipe adapted from : Bourke Street Bakery, the ultimate baking companion. pg. 338.

那天跟老公去逛街买圣诞礼物，他一看到这个，硬是要买给他爸爸当礼物。猜猜看这是什么？