Prawn Lollipops

These lollipops are perfect for parties and can also be used as starters! 

You will need:
1 kg prawns
200g flour
2 eggs
150 ml milk
1 tsp baking powder
1 tbsp olive oil
2 tbsp of fresh thyme, coriander leaves, mint leaves (finely chopped) 

1 tbsp garlic paste
2 tsp salt
Pepper
Oil to deep fry

Directions
Clean the prawns by removing the shells but make sure you leave the tails.

In a small bowl, add the prawns, garlic, 1 tsp of salt and pepper. Set aside.

In a big bowl, combine all the remaining ingredients together and mix well to obtain a smooth batter.

Dip the prawns in the batter and deep fry until they turn golden brown.

Serve hot!

My take on Chef Gordon Ramsay’s soufflé

I’m guessing everyone (well a lot of you) know who Chef Gordon Ramsay right? From Hell’s Kitchen or Kitchen Nightmares? Yes he’s the one!

I’ve decided after watching his soufflé video to make my own! Two reasons why I did not follow his exact recipe was because I did not have the ingredients that he used and secondly, I badly wanted chocolate soufflé!

Soufflés are probably one of the hardest desert to make (according to me at least) and this one was a total fail!

WARNING: Do not follow my recipe!

If you want a good soufflé, I suggest that you follow exactly what Gordon tells you and I’m sure that it’ll turn out better than mine did.

A couple of things that did not go as planned:

1. It did not rise as much as it was supposed to
2. The top got a bit burnt
3. After a while one of soufflé exploded! Crazy but true!

It was however, real fun to make this soufflé and believe it or not, it actually tasted great!

So anyway that is how I made it!

And of course if you have an awesome recipe that you’d like to share, you are more than welcome to do so!

Ingredients
150 ml milk
100 ml cream
3 egg whites
3 egg yolks
3 ½ tbsp castor sugar (added to egg yolks)
150 g castor sugar (for meringues)
1 tbsp flour
½ tbsp cornflour
100g dark chocolate

Directions
Prepare the ramequins by lining them with butter and grated chocolate. Put in the fridge while preparing the soufflé.

Preheat your oven at 190 degrees Celcius.

Add the milk, cream and chopped chocolate into a saucepan and bring to boil. Once all the chocolate has melted, put aside.

In a separate bowl, add the egg yolks and sugar and mix well. Then add flour and cornflour and mix until you get a nice smooth texture.

Add the mixture to the milk and cream and mix well. Cook over medium heat until the mixture gets nice and thick. Remove from the fire and set aside to cool.

Next prepare the meringues by whisking the eggs whites until firm peaks are formed. Add the castor sugar towards the end.

Add to the meringues to the chocolate mixture and mix gently.

Fill in the ramequins to the rim and run your finger along the rim.

Bake in the oven for 10 minutes.

Go watch Gordon's recipe on how to make a lovely soufflé!

http://www.youtube.com/watch?v=2c4MewNvc5Y

http://www.youtube.com/watch?v=-o27Br-PfPA

Corn Muffins!

So yes, once I’ve started baking, I can’t stop!

This is an original recipe that I’ve found online and turned out very delicious!

The recipe below is an adaptation from the Daughter’s Bakery blog: http://bakersdaughter.typepad.com/the_bakers_daughter/muffins/

Ingredients 

1/2 cup softened butter
2/3 cup castor sugar
2 eggs
1/2 tsp salt
1 1/4 cups flour
3/4 cup cornmeal
1/2 tsp baking powder
3/4 cup milk
3/4 cup corn (fresh, frozen or canned)
1 tsp vanilla extract
1 cup water

Directions

Soak the cornmeal in 1 cup water for half an hour and strain.

Preheat your oven to 200 degrees Celcius. Grease and line a standard muffin tin.

In a mixing bowl, cream together the butter and sugar until you obtain a smooth mixture. Add the eggs and combine.

Add the flour, cornmeal, salt and baking powder and mix well.

Add the milk and corn and mix thoroughly.

Put the batter into muffin tins. Bake for 20-25 minutes. 

Ile Flottante

I have been meaning to eat an Ile Flottante ever since I was 10 years old! At 23, after looking at numerous recipes and cooking videos, I’ve finally come around to make it! 

So how did it turn out? Not bad I would say but there is room for a lot of improvement! 

I have read so many recipes that I can’t clearly remember where I got this recipe. I have read numerous ones and came up with my own. 

Let me know what you think! 

Ile Flottante 

For the custard:
350ml milk
1 tsp of vanilla extract 
3 egg yolks
75g caster sugar 

For the meringue:
3 egg whites
40g caster sugar
a pinch of salt
250 ml milk 

For the caramel:
150g granulated sugar
2 tbsp water 

First, prepare the custard by boiling the milk in a pan over medium heat. Make sure that you keep on stirring it while boiling to prevent the milk sticking to the pan. Remove from the heat and add the vanilla. Put aside. 

In a bowl, add the egg yolks and sugar and whisk together to obtain and smooth creamy mixture. 

Pour hot milk over the mixture and mix well. Transfer the mixture to the pan and let it simmer over medium heat for a few minutes until you obtain a smooth consistency. 

Next prepare the meringues by whisking the egg whites with a pinch of salt. When firm peaks start to form, add the castor sugar and continue whisking until ready. 

Bring the milk to boil and poach the eggs whites into the milk for 1 minute. 

Drain the poached eggs on a tissue paper. 

In a desert bowl, add the custard at the bottom and gently add 2 poaches eggs on top, hence creating the floating island. 

In a saucepan, add the sugar and water to make the caramel which should turn golden brown. 

Once ready, pour the caramel over the eggs. 

Put in the fridge for an hour before serving.

Carrot Cake Muffins

I've finally got around to bake a carrot cake! Hurray! Well I decided to make carrot cake muffins instead as they're healthier.

I have got a great recipe from the Baker's Daughter blog which by the way is totally awesome! Here is the link: http://bakersdaughter.typepad.com/the_bakers_daughter/cupcakes/

I have made some changes to the recipe and added new ingredients to make it more interesting!

So get the oven preheated and let's starts!


You will need:
½ cup butter, softened
1 cup brown sugar
2 eggs
3 cups carrots, finely grated
½ tsp vanilla
1 cup flour
½ tsp baking soda
1 tsp cinnamon
½ cup of sultanas
½ cup of chopped almonds

Directions

Preheat your oven to 200 degrees Celsius. Grease and line a standard muffin tin.

In a bowl, add together the flour, baking soda and cinnamon. Set aside.

Cream together the butter , vanilla and sugar. Add the eggs one at a time and whisk.

Add the flour mixture to the egg mixture and mix together using the cut and fold method.

Finally, add the carrots, almonds and sultanas and mix.

Add the carrot cake mix into muffin cups.

Bake for approximately 20 to 25 minutes.

Eat! Yummy!