I was just looking through my old iPhoto Library events the other day, and I found this! My first ever experiment with food, it all started on 3rd January 2011. It's nothing much, but this was where all the magic began. Just thought I'd share this with you readers. Who knows, it could be some form of inspiration to say that anyone can cook!

Melinda

Nutmeg Banana Chips

Midnight cravings are probably one of the biggest problems I have to deal with everyday. I'm always left in a dilemma where I have to pick between taking a bite off that piece of leftover cheesecake from dinner the night before, or depriving myself until breakfast. 

Finding a healthy solution to this was time-consuming, but certainly possible. 

These banana chips are simple to make, healthy, and may come really handy the next time you decide to pull an all-nighter. 

Nutmeg Banana Chips

Ingredients

- Over-ripe bananas

- Ground nutmeg

Steps

1. Preheat oven to 80°C.

2. Line 3 baking trays with parchment paper.

3. Slice bananas into desired thickness (I sliced them about 2mm thin).

4. Place sliced bananas on parchment paper, making sure they do not touch each other.

5. Sprinkle with ground nutmeg.

6. Pop them in the oven for 2-3 hours.

7. Peel off banana chips from parchment paper and let cool on a wire rack to crisp up.

Enjoy ! 

Green Tea Macarons with Chocolate Ganache

Hello all!

First and foremost, I would like to apologise for the lack of updates; or rather none at all. Culinary school has just been so hectic, and I must say, I really do respect people who make it big in the hospitality line. The amount of hard-work and time put into what they do to get to where they are is just beyond words. 

Regardless, back to the point of writing this post. 

Green Tea Macaron Shells
Ingredients
- 165g almond flour
- 165g confectioners'/icing sugar
- 1/4 tsp fine salt
- 3 tsp green tea powder (match powder is the same thing)
- 115g aged egg whites (about 4 eggs)*
- 1/2 tsp cream of tartar
- 150g granulated sugar
- 1/4 cup water
- 4-6 drops green food colouring (Wilton colours : Moss Green or Juniper Green)*

*Aged egg whites have a concentrated protein structure which will prevent your macarons from cracking or having weird shapes. Age your whites safely covered and in the fridge for 2 to 5 days.

*I did not have these colours, so I just mixed Leaf Green with some Liquid Whitener and Lemon Yellow food colourings until I got the colour I wanted.

Steps
I used the Italian Meringue to make these macaron shells. In my opinion, this technique is much easier to work with. However, you do need a candy thermometer for this method. If you do not have one, proceed to using the French Meringue (You can refer to the post on 11th June 2012 for this method). 
1. Preheat oven to 95°C.
2. Mix the almond flour, icing sugar, salt and green tea powder thoroughly by either pulsing it in a food processor or mixing by hand until all the ingredients are spread out evenly. Place it in a large mixing bowl and make a 'well' in the middle.
3. Whip up the egg whites and cream of tartar in a mixer until soft peaks form. If the peaks form before your sugar reaches 113°C, leave them whipping at the slowest speed.
4. While the whites are whipping, heat the granulated sugar and water in a small saucepan until it reaches 110°C, add in food colouring and continue heating up to 113°C (Soft ball stage). 
5. When the sugar has reached 113°C, quickly but steadily pour it into the whipped egg whites and continue whipping at medium speed. Whip until stiff peaks form. 
6. Place the meringue in the middle of the dry ingredients bowl and slowly stir the meringue to combine with the dry ingredients. Once it has incorporated, fold until you reach a consistency where the batter flows like lava when lifted at a height. 
7. Pipe into circles of about 4cm and bake at 105°C for 15 minutes then 175°C for about 10 minutes.

Chocolate Ganache
Ingredients
- 200g bittersweet chocolate
- 100ml cream

Heat chocolate and cream in a bain-marie (double boiler with simmering water at the bottom or 'water bath') until chocolate has completely melted. Cool at room temperature until chocolate thickens, then pipe into macaron shells.

Enjoy ! 

Grasshopper Pie ; Crème de menthe & Crème de cacao blanc

The simplicity of making this pie was what captured my attention. I had to satisfy my demanding craving of something sweet. Right then, Nigella Lawson's Grasshopper pie episode came into my mind. I wasted no time.

original recipe : http://www.foodnetwork.com/recipes/nigella-lawson/grasshopper-pie-recipe/index.html

Ingredients
Base : 
- 28 Oreo cookies (without cream filling) (you can use chocolate cookies if you like)
- 60 grams good quality bitter chocolate, chopped
- 3 tbsp unsalted butter, softened

Filling : 
- 3 cups plain mini marshmallows (as an easier substitute for gelatin)
- 1/2 cup whole milk
- 1/4 cup Crème de Menthe
- 1/4 cup Crème de Cacao blanc
- 1 1/2 cups heavy cream
- green food colouring, optional (I used fresh peppermint leaves)
- Andes chocolate mints, optional
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep

Steps

1. Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
2. Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden (about an hour).
3. Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture. Make sure the mixture does not boil, otherwise it will burn.
4. Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the crème de menthe and crème de cacao. Leave until cool.
5. In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
6. When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired (I used fresh peppermint leaves as a healthier alternative, blended and then pounded in a pestle and mortar).
7. Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 3 hours until firm.
8. Crush the remaining cookie, break the Andes chocolate mints into small bits and sprinkle them over the top of the pie before serving.

Fun fact : The Grasshopper Pie got its peculiar name from the cocktail (Grasshopper drink) since it has similar ingredients; crème de cacao, crème de menthe and cream. 

My apologies for the lack of photography skills. :(

I placed the extra base and filling into ramekins to make cute little individual cakes.

Enjoy !

White Chocolate and Summer Fruits French Toast

As the saying goes; breakfast is the most important meal of the day. And so, a post on the ever so sinful breakfast dish; French Toast.


This is my version of a good start to a day and hopefully, yours too!


White Chocolate and Summer Fruits French Toast 
(Serves 3)
Ingredients
- 6 slices of bread*
- 3 large eggs
- 3/4 cups milk
- juice of half an orange
- zest of 1 lemon
- 1 tbsp pure vanilla extract
- 1 tsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of salt
- butter (to fry)


- 100g white chocolate, melted
- fruits (I used peaches, strawberries and blueberries)
- icing sugar, if desired


Steps
1. Whisk eggs, milk, juice, zest, vanilla, sugar, cinnamon, nutmeg and salt in a shallow dish.
2. Place skillet over low-medium heat and melt butter.
3. Dip one slice of bread in egg mixture and allow to soak (5 seconds for thin bread, 20 seconds for thick bread).
4. Fry on both sides until golden brown (about 2-3 minutes on each side).


*Use a bread that is firm (e.g. brioche) to spread the white chocolate more easily.

Enjoy !