Basic: Sweet Almond pastry

 Actually, my reason for posting this blog is very simple.

Japanese Strawberry Shortcake

Most of the time, I love to try new recipes or make new kinds of sweets, but I still have my favorite kinds of cake that I can make it again and again.  

Wholewheat sourdough starter

Actually, I wanted to share a sourdough Focaccia recipe.

Lemon Curd: My way back to basic

It's almost 12 years since I started my blog in 2007, at that time I knew that there are so many things waiting for me.

Coffee Meringues: So Simply but very delicious

 This simple cookie is not easy for some people, because I always heard many people said that they can't whip the meringue.

Brown sugar shortbread: Relax and have a good time

 You don't need a lot of ingredients to make delicious things, actually the simplest things that you have in the kitchen are enough.

Simple Jam Roll: Easy delicious roll

 Because I had a lot of things to do last month, and I felt it pass so fast, haha. 

Basic Vanilla Pound Cake

 Because my sister and my nephew stay with me right now, my cakes, cookies or whatever I made gone quicker than normal.

Pâte sucrée (sweet shortcrust pastry) Basic recipe

With food processor, this sweet shortcrust pastry is very easy to make. You can make and bake an empty crust for using it in many recipe.

Happy Cooking with LG SolarDom: Cooking Japanese rice using the microwave

 Having a microwave will be very useful when you can cook everything in it ^^.

Homemade Marshmallow Fluff: My sweet sweet cloud

Well, this one is not for eating on hand, ^^, but I ate a lot of it while making, hehe. I think that it will be great to have this kind of recipe on hand esp. when going to supermarket is not convenient for me (have to ask for someone to drive for me -*-). 

Basic Genoise

Versatile cake that can be used in many recipe, plus this one is very easy to make too. This recipe didn't contain butter, but has extra amount of the egg yolks instead. Anyway, sprinkle the cake with syrup will make the texture of the cake much more better (esp. when the other component doesn't contain a lot of liquid).

How to temper the chocolate in microwave and How to make chocolate disk

How to Temper the chocolate in microwave:

Home made praline paste

As I promised that I will show you how to make the praline paste, this is the one that you can do. It's very easy. The only problem is the home made one is not as smooth as the commercial one but you can use it in any recipe that calls for praline paste. The look might be different but the taste is very good.

Home Made Orange puree

It's hard to find in my country, but it's not hard to make. Boiling the whole orange for a long time will erase the bitter taste from the peel, without being bland.

La crème au beurre

This one is very good, the taste is not too sweet and not too rich, well I love it that's all ^^.

La crème au beurre

Makes  about 600 g

43g .................................. Egg yolks

182g ................................ Sugar

73g .................................. Milk

300g ............................... Unsalted butter

50g .................................. Egg whites

1tbsp ............................... Water

 Mix egg yolks with 82g of sugar and bring the milk to boil.
Pour the milk into the egg yolk mixture, stirring all the time.
Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
Pour the mixture into large bowl, let it cool completely.

 Beat the butter into the custard base, until fully combine.

Make the Italian meringue using 100g of the sugar and 1tbsp of water (see how-to here).
When the meringue cool mix in the butter and custard mixture, beat until fully combine.
Add the flavoring of your choice.

Basic plain meringue : My white guilt!

Plain and simple, meringue is something that many people take for grated. Even I don't like too eat very sweet thing but meringue is my both love and hate. 

Basic Chocolate Chiffon Cake

Chiffon cake is one of easiest cake that you can make ^^. It's versatile, you can eat it on its own or use it instead of the basic sponge. This chiffon is very soft and moist, and has some texture. The preparation for the pan is the same as the sponge because you want the cake to cling to the pan while baking and cooling, to prevent the cake to shrink.

Basic Chocolate Sponge Cake

There are a lot of basic cake to choose from ^^, and I believe that the choice is for us. This one is my adaptation after making a lot of it, try it to see why I love this soft cake with lovely texture.

Chocolate Spread: Delicious gift from your kitchen.

 It's not hard for anyone to be under chocolate spell, and after that no one can run away from it. I'm one of them and my love for chocolate grow everyday ^^.