My Italian Month: (4) Tiramisu, pick me up

Ingredient:
6 Eggs (Separate white & Yolk)
200g Castor Sugar
250g Marcarpone Cheese
250ml Double Cream
150ml Marsala Wine (OR 1 shot of kahlua/Tia Maria)
30-40 Sponge Finger Biscuit
Coffee Mix (Long Black: 1 shot espresso + 240ml Water OR 250ml Instant coffee)


Method:

1. Prepare 3 different bowl for 3 different mixing
2. In a the first large bowl, whisk egg yolk and sugar (100g) together until pale and creamy, then add in marscapone cheese and mix it well.
3. In the second bowl, whip double cream until soft peaks, then fold it in with the first mixture and combine it well with spatula gently.
4. In the third bowl, whip egg white and sugar (100g) until soft peak and lightly fold into the rest of the mixture with spatula gently. 
5. In a regular size bowl (enough to dip sponge finger), mix marsala and coffee mix together.

Layering

• This is enough to do 3 layer of tiramisu filling and 2 layer of sponge finger in a Tupperware container, such as below to top filing, biscuit, filing, biscuit, filing.
• Dip sponge finger into the coffee mix, quickly because it would soaked quick and layer it.
• Put into refrigerator for 6 hours or next day
• Sprinkle some chocolate powder or shredded chocolate when serve.

Valentine Rose Bun

It is a simple recipe just need technique :)

Ingredient:

2 1/3 Cup Plain Flour
1       Cup Warm Water
1       tsp Yeast
4       tbsp Sugar
5-7 drops Red Food colouring

Method:

1. Combine warm water, yeast and sugar; let the yeast rest for 5min (or until bubbly)
2. After that, mix red colouring and yeast water together; and then with flour.
3. Mix the dough well, separate into 2 smaller dough and let it rise for 30min covered. (The dough will rise in size)
4. Technique >>> making rose shape (hard to describe have to be show)
5. Steam for 10 minutes with boiling water.

Note:
4 flatten dough + 1 cylinder dough = 2 roses.


Recipe Author: Anonymous girl  in youtube.. I am really not sure who is that girl. I don't wanna take credit from someone else :)

Her link: http://www.youtube.com/watch?v=bVlpDFZxIPE

Cheese Berry Mousse

• 300g Sara Lee Frozen Fresh Raspberries (put aside some berries for decorating)
• 500ml whipped cream
• 2 tablespoons cocoa powder
• 2 tablespoons orange cognac
• 250g packet Philadelphia cream cheese
• 4 tablespoons caster sugar
• Chocolate curls, to serve

1. Step 1
   Let fruit stand at room temperature for 10 minutes to defrost. Break fruit up with a fork. Set aside.
2. Step 2
   Mix together whipped cream, cocoa and cognac. In a separate bowl mix together the Philadelphia cheese and sugar until soft. Add cream mix to Philadelphia cheese mix. Mix until light and smooth.
3. Step 3
   Layer crushed raspberries and mousse in long-stemmed serving glasses. Top with chocolate curls. Decorate with whole frozen raspberries. Serve.
   
   
   Tip: Use a piping bag to evenly layer the mousse in the cups

Swiss Mushroom Soup

Homemade Swiss mushroom soup, topped with sour cream.

There is far to few good mushroom soup in cafe or restaurant that I have visited, even if you may find one as good as this, it cost a lot. I rather cook it myself because it is really not that hard, simple and best is my favorite kind of recipe. Honestly I learned this recipe from a website and make some adjustment for my personal taste.

Ingredient:

1              Small Onion (chopped)

50g          Butter

275g         Mushroom

50g          Flour (optional) 

500ml       Stock (chic/veg or homemade)

50g          Leek (chopped)

2tsp         Lemon Juice

250ml       Milk (optional)

Oregano herbs

salt and pepper to taste

Cream (Optional): it make it creamier and ticker base if you don't like to use flour and/or topping it when serve for presentation purposes. 

Cream (or sour cream- if use sour cream than don't use lemon juice) 

Method:

1. Melt the butter and fry the onions for 5 minute and don't brown it.

2. Slice the mushroom finely, and add it in.

3. Add in flour, mixing it and stir for 1 minutes 

4. Gradually remove heat and add in stock.

5. Add in leeks and then bring it to boil, then add in milk & lemon juices

6. Add oregano, simmer for 25 minutes in low heat, keep stir occasionally 

7. Turn off then heat, when it is cool drained it (keep the soup base), put 

    the fillings into the blender, then mix the blended fillings back into the soup base.

8. Heat it up again before serving. (optional: Top it with cream to serve)

Ref: http://www.bestrecipes.com.au/recipe/mushroom-soup-L3694.html

Orange Cake; Simple and nice

I found a few recipe online but the I still would recommend the recipe from Town of Renmark, Australia. Believe it or not, this recipe was by tough country man Paul Hansen. One more interesting face is Renmark have introduce men's only cake competition. Maybe.. I should sign up haha.


Recipe:

85g        Butter
3           Eggs
1 1/4 C   SR flour, sifted
1/2 C      Castor Sugar
90ml     Orange juice (fresh is good!)
Grated rind of one orange


Method:
1. 180'C preheated Oven, use 20cm round cake pan and line the base
2. Golden rules: first butter, then sugar, then egg, then flour, then oranges juice
     (if  you don't really understand the Golden rules of it, just comment or contact me, I will tell u)
3. Bake about 30-40 min, until Golden Brown and firm when touch.
4. Optional: Orange Icing topping when serve


Tips: too much oranges juice (Acid) would make the cake collapse

Leaving Malaysia again: in hope of a good journey

I will be lying if I say I am not sad to leave my home country, Malaysia is still my home where i was born and grew up with friends and families, despite the government system in Malaysia  most of it's people are really beautiful, they are like gems, I found them through times & trouble nut shells, such as a miner did. 

Sorry to my dear friends and families, that some I only met once and some others I have no chance to meet at all,transport is really constraint in this trip back home. However everyone please know that I would miss you guys, and hate the feeling that only able to see you guys in time that is not counted as days but in year(s). 

HowEver I am so happy to see some of you, you have no ideas how much I really miss you guys! Don't worry about me, I am pretty tough boy now ( even though i am 25, some you guys treated me like a kid still lol). I will be fine really. 

Thank Goodness that there is wonders we can do with social media technology now, whatapps, Skype, line, wechat and etc, will keep us in communication while our heart will keep us connected. Cheers and love to you all :) 

Graduated but not ended

I finally done it. I finished what I came here for, a degree which I wanted, an Event Management degree.

I came to Adelaide in February 2011, the objective is to further my study in Event Management and I done it!

In 2 years living in Adelaide and while pursuing my degree, I had learn so much, not only what is taught in education system and university, but I learned much more such as learning to take care of myself, analysis problem, and find solution, also countless times that I had put myself in the situation to learn and aim to gain from each and everyone of it, to be less dependent on my parents and others, most of all I learn how to give rather than just taking.

I believe education can provided so much so I must try to make everyday counts, everyday is a test on our character building, and at the end of our day everything going to be gone but our character will remains with us.

This graduation is not the end of my learning but it is the only the beginning to my career. I may not be the A student however I believe in God and myself; with the passions, experiences and most of all I have joy of doing it, I believe I am already there in my career as a Event Manager OR i shall say, I am an Experience maker.


Hopefully one day I look back on this page, I would have a smile on my face and glad I could archived it :)