Bread Pudding

I have tried few new recipes recently but do not have much time to update here. Before I forget all the recipes again, it is better I do my note here. haha.

Bread pudding making was inspired by Waynie. Photos she showed in FB are too tempting which make me to have a try on this. Pretty easy and just few ingredients needed, this dessert taste well and not too sweet. I felt happy and satisfied when Chris and Calvin fight with each other for this and request for more.

Bread Pudding Recipe

Ingredients:
Bread crust
1/2 cup milk
1 egg
1/2 tbsp raisin (adjust accordingly)- soak in water for around 10 minutes
1 tbsp castor sugar
Butter
Icing sugar/ snow powder

Method:
1. Spread butter onto paper cups.
2. Cut bread crust into smaller pieces and place into the paper cups together with raisin.
3. Mix milk, egg and castor sugar in mixing bowl and pour the mixture into the paper cups with bread crust and raisin. Note: the mixture to cover the bread to have better appearance of bread pudding after bake.
4. Bake in the oven for 15 mins with 200C until golden brown. Adjust temperature accordingly due to oven variance.
5. Spread icing sugar/ snow powder as decoration.

No Bake Cheese Cake

It has been awhile i stop baking due to high work load for the past one year. Now while serving notice and is a bit free after work (no date.. haha), i decided to try again on no bake cheese cake which I have tried twice. The previous 2 times were not successful. 1st time no gelatin and it melt easily, 2nd time too much of gelatin and it was too jelly-like. After many research on the web on amount of gelatin to put, finally this recipe works well. It doesn't melt easily (but i think the gelatin amount can still be increased) and will not feel 腻，probably because there is lemon juice added for this recipe. I enjoyed it!

No Bake Cheese Cake Recipe

Yield: 8 inch loose-based baking tin

Ingredients:

• 110 gm digestive biscuits 
• 70 gm butter, melted
• 250 gm cream cheese block
• 50 gm caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice + lemon zest
• 2 tsp gelatin (3 tsp if need to serve after taken out ~1-2 hr from fridge)
• 2 tbsp water (3 tbsp if need to serve after taken out ~1-2 hr from fridge)
• 200 ml thickened cream
• 250g canned peach slices (garnish)

Method:

1.    Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.

2.    In a large mixing bowl, beat the cream cheese, sugar, lemon juice + zest and vanilla extract with an electric mixer until smooth.

3.  Soak gelatin in water and dissolve by heat and add in mixture in item #2.

4.  Use another mixing bowl, beat the thickened cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.

5. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water.

6. Chill in fridge until completely set.

7.  Garnish accordingly with peach/ biscuit crush.

Notes：

• You can use either unsalted or regular butter.
• To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.

Durian ice cream

It is durian season again, my favorite fruit season through out the year!!! Besides enjoying the mouth watering "ang her" etc, this time i decided to try out durian ice cream.

Of course, i did not use branded durian for the first try but local durians with average quality. After 2 times trial, i feel it is better to use average or above average quality durians so that the aroma of the ice cream is stronger and better. Why use cheap or low quality durians which yield ice cream with not strong durian's aroma right? Haha.
Googled durian ice cream recipe online and I decided to grab the one from Year of the durian as reference.

I did some modification on the recipe and the ice cream turn out well and yummy. The sweet food lover of the house, dad said it has the standard as those selling outside. Haha. and this trial did satisfied me :)


Durian Ice Cream Recipe
Yield: 1L tupperware

Ingredients:400g durian flesh
30g of sugar (Do not add sugar if the durian is sweet)

130g of plain yogurt

200g of whipping cream.

Method:

1. Puree/blend durian flesh and sugar until it becomes a smooth paste. 
2. Transfer the durian meat into a cleaned, large bowl and mix in the yogurt. 

3. Whip the cream in a stand mixer until stiff and carefully fold into the durian/yogurt mixture.
4. Churn the mixture in completely freezed (24hrs freezing in the fridge) freezing bowl until it becomes thick and partially frozen.
5.  Freeze the ice cream until firm before serving.

Honey-Lemon Frozen Yogurt

It is my 3rd time making this frozen yogurt before I manage to post about this fantastic recipe. It taste just the same as original flavor where we can get from all froyo outlets.

For this recipe, it is pretty easy and least ingredients needed but honey quality plays a vry important part. The froyo taste weird when i used cheaper honey which i get it from ingredients shop. Recipe for froyo also less fattening compared to ice cream.. basically just yogurt.. honey.. lemon juice.

When i ate this froyo, i actually put some nuts on top/ florentine which make it very similiar to froyo outlets. And it really taste the same. :)

Recipe: Honey Lemon Frozen Yogurt
Yield:
1.2L tupperware containner

Ingredients:
1 cup honey
3 tbsp lemon juice
1.5 tsp lemon peel
Pinch of salt
3 cups plain low fat yogurt
3 egg whites

Method:
1. Double boil honey, lemon juice, lemon peel and salt. Stir them until well blended and set aside to cool.
2. Mix in the yogurt and put in refrigerator until completely chilled.
3. Beat the egg whites until stiff peaks form and fold into the yogurt mixture.
4. Churn the mixture in completely freezed (24hrs freezing in the fridge) freezing bowl.
5. Freeze the frozen yogurt overnight before serving.

Green tea ice cream

Green tea/ matcha ice cream.. Always my favourite ice cream flavour in any ice cream outlet...

I have seen a u-mate fb's post on homemade ice cream and this make me feel to make my own ice cream... Google on the recipe and I notice that there are recipes which need a machine and without a machine, hence I start my research on ice cream maker and ice cream recipe.

At last, I make up my mind to purchase Kenwood IM280 Ice Cream Maker from Lazada at the price of RM 119 ( Lazada price RM169 with Rhb debit card RM 50 instant discount) instead of RM199 member's price from SENQ. 

Of course, the 1st ice cream recipe to try on is my favourite green tea flavour.

I got the recipe from Nasi Lemak Lover (http://nasilemaklover.blogspot.com/2012/08/matcha-green-tea-ice-cream.html) and double up the portion so that there are more to enjoy and no whipping cream wasted.

The result is not disappointing, however it makes me very nervous and worry during the churning of the ice cream maker. The mixture took much more longer to get concentrated/solidified ( ~45 minutes) and the mixture churned after 45mins is not as concentrated as shown in YouTube and other bloggers (suspected the mixture is not chilled enough) before putting into the maker for churning.

Overall, the ice cream texture is awesome although it is not as smooth and creamy compared to those from Baskin Robin and Haegen Daaz.

I would definitely try for 2nd times or N times on this recipe. :)

Recipe: Green tea/ Matcha Ice cream

Yield: 1L Tupperware container

Ingredients:

2 cup whipping cream

2 cup fresh/ low fat milk

6 tbsp natural green tea powder ( I got it from purple cane)

1 cup sugar

2 pinch of salt

Method:

1. Freeze ice cream bowl for 24 hrs.

2. Mix all ingredients in a saucepan/ pot, cook till sugar dissolved. After cooled down, refrigerate the mixture until completely chilled. (This mixture need to be chilled for best result)

3. Churn in ice cream maker until solidified/ concentrated (~30 mins) according to manufacturer's instructions.

4. Transfer into a container and freeze overnight before serving.