Tag Archives: dessert

Soft & Silky Grass Jelly เฉาก๊วยเนื้อนิ่มๆ

Serves: 4

25g Grass Jelly Powder
50g Water (1)
750g Water (2)

To serve:
Crushed Ice
Syrup of your choice


ใครชอบทานเฉาก๊วยบ้าง
เราชอบมากๆๆๆ
แต่อยู่ไกลบ้าน หาอร่อยๆยากมากค่ะ

เมื่อก่อนซื้อแบบกระป๋องๆของจีนมาทาน
แรกๆก็โอเค

แต่ตอนหลัง
ได้ลิ้มรสชาติเฉาก๊วยสไตล์ไต้หวัน
คือ มันนิ่มมากๆๆๆๆๆ
เหมือนเฉาก๊วยเนื้ออ่อน
นุ่มนวล เด้งแบบอ่อนๆ

เนื้อสัมผัสเดียวกับที่ร้านชาไข่มุกเอามาใส่เป็นท้อปปิ้ง
คือนุ่มจนดูดปรี๊ดได้

ทีนี้ทานเฉาก๊วยกระป๋องไม่อร่อยแล้วค่ะ
เพราะรู้สึกว่ามันแข็งเกินไป
ไม่นิ่มเลย

เลยต้องไปสรรหาผงเฉาก๊วยมาทำเอง
ปรับสูตรไปมา นิ่มไปบ้าง นิ่มไม่พอบ้าง
จนมาลงตัวที่สัดส่วนนี้

แต่สุดท้ายแล้ว
คงแล้วแต่ยี่ห้อผงเฉาก๊วย
และความชอบของแต่ละคนนะคะ

ที่สำคัญ ทำง่ายมากๆ


25 กรัม ผงเฉาก๊วย
50 กรัม น้ำสะอาด ส่วนที่ 1
750 กรัม น้ำสะอาด ส่วนที่ 2

สำหรับเสิร์ฟ
น้ำแข็งทุบ
น้ำเชื่อม หรือน้ำหวาน

Brownie Cheesecake

What you need

Brownie ingredients

  • 120 g Unsalted butter, diced
  • 100 g Chocolate chips
  • 4 Tbsp Cocoa
  • 2 Eggs
  • 225 g Sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 90 g Plain flour

Cheesecake ingredients

  • 300 g Cream cheese, full fat
  • 6 Tbsp Sugar
  • 1 Egg
  • 1/2 tsp Vanilla extract

How to put this together

  1. Preheat oven to 180 C
  2. Line an 8 x 8 baking tin with parchment paper.
  3. Using a double boil method, add butter + chocolate chips + cocoa in the bowl. Stir occasionally until everything is melted & well mixed.
  4. Take off heat. Leave to cool slightly. Note: if the mixture is too hot, you’ll end up scrambling the egg.
  5. In a bowl, add eggs + sugar + salt + vanilla extract. Using a hand whisk, beat until well mixed.
  6. Add chocolate mixture to egg mixture. Briefly mix with the whisk. Do NOT over mix.
  7. Sift in the flour. Briefly mix with the whisk. Do NOT over mix.
  8. Pour brownie mixture into the tray
  9. Add cream cheese + sugar in a bowl. Using balloon whisk attachment, beat until light and fluffy.
  10. Add egg + vanilla extract. Beat well until the mixture is smooth.
  11. Pour this on top of the brownie mixture. Or if you want a marble effect, add them in large dollops using a spoon, then use a skewer to drag the mixture around to create marble effect
  12. Bake for 40 mins.
  13. Leave to cool completely.

Sicilian Lemon Granita (Granite di Limone)


We just got back from glorious holiday in Sicily… where we enjoyed, on a daily basis, these lovely granita. They actually come in all sorts of flavour, the usual sour sorbetty flavours like lemon and strawberries. They also do coffee, pistachio, and almond flavours! And they’re EVERYWHERE!

People even have them for breakfast, with these soft citrussy to-die-for brioches…. ahhh…..

Anyway…. I found this recipe: http://www.epicurious.com/recipes/food/views/lemon-granita-101906

…and it turned out perfecto!

Serves: 2

What you need

  • Ice cream machine
  • 2-3 large lemons (enough for 1/2 cup lemon juice)
  • 1 c water
  • 1/3 c caster sugar

How to put this together

  1. Make sure your ice cream bowl has enough time in the freezer (according to manufacturer’s instruction) – we keep ours in the freezer always.
  2. Using a sharp knife, peel long thin slices of zest from 2 lemons. Careful not to take too much of the white bits (these are bitter)
  3. Squeeze 1/2 cup lemon juice
  4. Over medium heat, heat water + sugar until sugar dissolves
  5. Add in lemon zest. Leave to cool (or put the pot over ice bath)
  6. Once completely cool, add in lemon juice, and put in the fridge for 3-4 hours
  7. Churn in ice cream maker until it reaches the desired consistency (ours take 15-20 mins)
  8. Serve immediately
  9. Alternatively, if you want to serve it later – transfer to a container, and pack the granita tightly. Scrape with spoon when serving to get smooth fluffy lemony goodness.

Thai Tea Ice Cream (no egg) – ไอศครีมชาไทย

For some reasons, when we make ice cream with mixture containing egg – it comes out smelling really eggy.

So now, as much as possible, we try to make ice cream without adding any eggs.

This is one of our favourites!

Serves: 3-4

What you need

  • Ice cream machine
  • 1 cup full-fat milk
  • 1 cup double cream
  • 4 Tbsp Thai tea mix (Number one brand, with thumb up logo on the bag)
  • 75 g caster sugar
  • a pinch of salt

How to put this together

  1. Make sure your ice cream bowl has enough time in the freezer (according to manufacturer’s instruction) – we keep ours in the freezer always.
  2. Over medium heat, mix together all the ingredients in a pot
  3. When the mixture starts to foam, just before it boils, take off the heat. IMPORTANT: do NOT let it boil!
  4. Leave to cool (or put the pot over ice bath)
  5. Once cool down enough, put in the fridge for 3-4 hours
  6. Churn in ice cream maker until it reaches the desired consistency (ours take 15-20 mins)
  7. Serve immediately, or transfer to a container and put back in the freezer

Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I personally find them slightly too sweet & syrupy, and have adjusted the recipe accordingly.

Recipe based on:
http://www.mygreekdish.com/recipe/ravani-greek-cake-with-syrup-and-almonds/
http://cookmegreek.blogspot.co.uk/2012/05/coconut-ravani-coconut-semolina-cake.html

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Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I have adjusted the recipe to reduce the sweetness to my preference.
Course Dessert
Cuisine Vegetarian
Keyword Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 24 pieces

Ingredients

What you need:

  • 23cm x 33cm pan
  • 150 g butter at room tempurature
  • 250 g caster sugar
  • 4 eggs separated
  • 200 g lukewarm milk
  • 250 g self-raising cake flour or 245 g plain flour + 3 tsp baking powder
  • 1/2 tsp baking soda
  • 200 g desiccated coconut
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • zest of 2 oranges

For the syrup:

  • 1 cup sugar
  • 1 cup orange juice

Instructions

  • Preheat oven to 170 C
  • Line baking pan with baking paper
  • Beat egg whites until shiny with stiff peak
  • Cream butter + sugar + salt until light & fluffy. Gradually add egg yolks, one at a time, beating continuously
  • Add milk + vanilla. Beat until well mixed.
  • Add baking soda + dessicated coconut + flour + orange zest. Mix with spatula.
  • Add in half egg whites. Fold gently until all incorporated.
  • Add remaining half egg whites. Fold gently.
  • Pour batter in the pan. Bake for 50-60 mins or until clean skewer inserted come out clean. Leave the cake to cool completely.
  • When the cake is fully cool, cut them into squares
  • Heat orange juice + sugar on medium heat and bring to boil. Boil for 10-15 mins until the syrup slightly thickens.
  • Slowly ladle the HOT syrup over the COOL cake. Allow each ladle to absorb fully before adding more syrup.