Vacation In The Netherlands

February 17, 2014, 1:36 am

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My younger sister is in The Netherlands right now. She will stay for 3 months...meaning Pieter and I will be eating lots of rice haha. Her interest is also baking, cooking and food, these past few days Pieter and I fed her foods that she haven't tried yet. She likes everything except soft cheeses, munster  for example because she finds it too strong and stinky. She can bake a little but she's interested to learn more so I taught her few easy recipes that she can make once she returns to The Philppines. Everything she made all by herself. I just told her what to do and watched her while she's doing her thing. 

Chocolate Chip Cookies

Banoffe Pie

Chicken and Mushroom Quiche.

She really did a good job right? 

 

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Banana Caramel Shortcake

March 5, 2014, 1:23 am

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A soft moist sponge cake filled with caramel and banana and covered with caramel cream ♥ 
This easy and super delicious cake recipe is from Pook of Dailydelicious. I am a big fan of her. She is very friendly and always answering everybody's questions regarding the recipe she posted.
My husband hates banana but he super loved this cake. My sister enjoyed it as well. I just made few adjustments though, instead of chiffon cake as the original recipe calls for, I made my favorite sponge cake. I also lessen the quantity of caramel as I don't like too sweet. Perfect sweetness and the salty caramelized nuts add a nice different crunchy texture to it. 

banana caramel shortcake - recipe adapted fromDailydelicious

sponge cake
150g eggs
100g sugar
90g cake flour
15g unsalted butter
1 tbsp milk
1/2 vanilla pod, scrape the seeds
6 medium size bananas, 4 for filling, 2 for topping
superfine sugar for making caramelised banana 

• Pre-heat the oven to 160C.
• Line the base and side of the baking pan with parchment paper.
• In a metal bowl beat eggs with hand mixer, add sugar at once and beat for 30 seconds. Placed it over the pan of hot water and beat on high speed for 1-2 minutes. If it's warm enough remove from hot water and continue beating.
• Add vanilla seeds.
• In a small glass bowl combine milk and butter then dip into warm water. Continue beating the eggs on high speed until the mixture is thick and pale and beaters leave a thin ribbon. Lower down the speed and beat the eggs evenly to set the texture.
• Sift in flour and fold gently with spatula. Pour the pre-heated milk and butter to the batter, fold gently.
• Once the batter become smooth, pour the batter into prepared baking pan, then drop the pan lightly on the counter to break big bubbles in the batter.
• Bake at 160C for 23 minutes.
• When it's done, drop the pan lightly to prevent shrinking. Invert the pan onto the wire rack and let cool completely.

basic caramel

200g sugar

2tbsp water

200ml whipping cream

1/4 tsp salt

• Combine the sugar and water in a heavy saucepan and stir well to mix. 
• Put the cream and salt in a second small saucepan, stir to combine (or put in the microwave proved measuring cup). 
• Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. 
• Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge, add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. 
• Pour the diluted caramel into a medium bowl and cool it to room temperature.

caramel whipped cream

75 g sugar

1/2 tsp water

2 cups whipping cream

1 tsp vanilla extract

• Combine the sugar and water in a heavy saucepan and stir well to mix. 
• Put 1/4 cup of the cream in a second small saucepan. 
• Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelise-you’ll see a few wisps of smoke coming out of the sugar. 
• Reduce the heat to low and stir occasionally so that the sugar melts and caramelises evenly. 
• Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). 
• Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge, add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.
• Stir in the remaining whipping cream and the vanilla and chill until you are ready to finish the cake.

assemble

• Whip the caramel whipped cream until soft peaks formed.
• Slice cake into 3 layers.
• Place 1 layer in the cake ring (it's easier to use cake ring ^^), drizzle with basic caramel sauce, then spread the caramel cream over the caramel sauce, place the banana slices on the caramel cream and spread the caramel cream on top. Place another layer on top and repeat the process, then finish with another layer of cake. Press slightly, and spread thin layer of caramel cream on top then refrigerate for 30 minutes.
• Remove cake ring and spread the rest of the caramel cream on top and side of the cake, refrigerate while you make the caramelised banana.
• Cut the bananas into small rounds, sprinkle the superfine sugar on top, then use blowtorch to burn the top and side of the banana slices.
• Decorate the cake with caramelised banana and drizzle caramel sauce on top, refrigerate until ready to serve.

Japanese Cotton Cheesecake

March 9, 2014, 6:10 am

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Japanese cotton cheesecake: soft, light, fluffy and odd shape lol. First time I made this so obviously it wasn't perfect, but despite the odd shape I am really happy with the super fine texture (no big air bubbles) oh speaking of air bubbles I suddenly remember my very first Kasutera haha I must redo it. Anyway next time I will make this again I will make sure I won't over beat the egg whites and I am also thinking of adding flavor like coffee, lemon or vanilla. My sister liked it but according to her there is nothing special about this cake...its too plain.

japanese cheesecake - recipe adapted from The Little Teochew
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4 tsp salt

• Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
• Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
• Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage.
• Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
• Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

PLEASE READ  JU'S  TIPS AND TRICKS

Almost Spring!♥

She's enjoying the weather.

Mocha Checkered Cake with Cream Cheese Frosting

March 18, 2014, 4:03 am

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My original plan is to make Hummingbird Cake. Guess what happened? I wasted 3 cups of flour, walnuts (coz I didn't have pecan nuts) banana, pineapple, oil, eggs and sugar. I don't know what went wrong, when I sliced the cake it was still very wet in the middle. I tried to re-bake it but it didn't work out. In short no birthday cake yesterday. I still want to make another cake so I asked my sister what cake she want. Mocha cake she replied. I'm in the mood to play in the kitchen and this is what I came up with ;-). Belated Happy Birthday to me!

coffee sponge - 8 inch

3 eggs

100g sugar
90g cake flour
15g unsalted butter
1 tbsp milk
1 tbsp instant espresso

• Line the bottom and sides of an 8 inch baking pan.
• In a metal bowl beat eggs with hand mixer, add sugar at once and beat for 30 seconds. Placed it over the pan of hot water and beat on high speed for 1-2 minutes. If it's warm enough remove from hot water and continue beating.
• In a small glass bowl combine milk, butter and instant espresso. Then dip into warm water. Continue beating the eggs on high speed until the mixture is thick and pale and beaters leave a thin ribbon. Lower down the speed and beat the eggs evenly to set the texture.
• Sift in flour and fold together with spatula. Pour the pre-heated milk, butter and espresso to the batter, fold gently.
• When the batter become glossy and smooth, pour the batter over the prepared pan, then drop the pan lightly on the counter to break big bubbles in the batter.
• Bake at 160C for 22 minutes.
• When it's done, drop the pan lightly to prevent shrinking. Invert the pan onto the wire rack and let cool completely.

chocolate sponge - 8 inch

3 eggs
100g sugar
50g cake flour
40g cocoa powder
15g unsalted butter
1 tbsp milk

• Line the bottom and sides of an 8 inch baking pan.
• In a metal bowl beat eggs with hand mixer, add sugar at once and beat for 30 seconds. Placed it over the pan of hot water and beat on high speed for 1-2 minutes. If it's warm enough remove from hot water and continue beating.
• In a small glass bowl combine milk, butter. Then dip into warm water. Continue beating the eggs on high speed until the mixture is thick and pale and beaters leave a thin ribbon. Lower down the speed and beat the eggs evenly to set the texture.
• Sift in flour and cocoa powder then fold together with spatula. Pour the pre-heated milk and butter to the batter, fold gently.
• When the batter become glossy and smooth, pour the batter over the prepared pan, then drop the pan lightly on the counter to break big bubbles in the batter.
• Bake at 160C for 22 minutes.
• When it's done, drop the pan lightly to prevent shrinking. Invert the pan onto the wire rack and let cool completely.

cream cheese frosting - enough to frost two layer cake
250g unsalted butter, softened
200g cream cheese, softened
2-3 tbsp coffee extract
sifted powdered sugar
1 tsp vanilla extract

*Note: most recipe calls for atleast 2 cups of powdered sugar when making frosting. But I only used 1/2 cup as I don't like too sweet. In my opinion the consistency and sweetness is fine even I only used 1/2 cup of powdered sugar. But it's a matter of taste, add more powdered sugar as you please.

• In a large bowl, beat butter and cream cheese with an electric mixer until smooth.
• Add in coffee extract and sifted powdered sugar (1/4 cup a time until you reach the sweetness you like) beat slowly with electric mixer set on low speed until smooth.
• Add in vanilla and beat until creamy.

assemble

• Slice each cake into 2 layers. (I only used one layer each as its hard to finish if the cake is tall and the frosting is rich.)
• Cut each layer into 3 to 4 rings.
• Using frosting paste the rings together, alternating the flavours. Spread frosting evenly on top then repeat the second layer.
• Do a crumb coating with the frosting on cake, put in the fridge for 10 mins.
• After 10 minutes remove from the fridge and do a full frosting on cake.
• Decorate as desired.
• Chill before serving.

She did the crumb coating.

Keukenhof 2014

April 3, 2014, 1:39 am

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Spring!!! It's Tulip time. Last Saturday Pieter and I took my sister and Coco to Keukenhof.

Keukenhof also known as the Garden of Europe, is the world's largest flower garden. It is situated near Lisse, The Netherlands. According to the official website for the Keukenhof Park, approximately 7 million flower bulbs are planted annually in the park, which covers an area of 32 hectares.

Keukenhof is located in South Holland in the small town of Lisse, south of Haarlem and southwest of Amsterdam. It is accessible by bus from the train stations of Haarlem, Leiden and Schiphol. It is located in an area called the "Dune and Bulb Region".

Keukenhof is open annually from mid-March to mid-May. The best time to view the tulips is around mid-April, depending on the weather.

My sister and I.

 History about Tulips.

Coco enjoyed sniffing and peeing on the flowers haha.

 

Aj, Pieter and Coco.

My boys.

Different types of tulips and hyacinths.

Pretty like hyacinth. ♥

This photo was taken on top of the windmill.

More tulips and flowers inside the big green house.

This is how tulips look like once they are open.

 Souvenir

Religieuse Au Cafe

April 6, 2014, 11:48 pm

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Has anyone of you seen The Grand Budapest Hotel? It was already shown in the cinema here in The Netherlands but I choose to wait for the dvd/blu-ray to be release so I can watch it at the comfort of my own living room. What's with that movie and this post? Well, actually my original plan is to make Gustave's favorite treat Courtesan Au Chocolat, but to be honest when it comes to choux pastry I prefer just plain whipped cream or coffee filling. I get easily bored with chocolates.

choux pastry - recipe adapted from Laura Calder
3/4 cups water (I used milk) 
85g butter 
2 tsp sugar 
3/4 cups flour 
3 eggs, lightly beaten 
pinch of salt 
milk for glaze

• Heat the oven to 375 F/190 C.
• Put the water, salt, butter, and sugar in a roomy saucepan, bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
• Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) Mix until the batter is smooth and glossy. Spoon the dough into a piping bag.
• Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Transfer batter into a piping bag and pipe into desired shape. You will need to pipe an equal number of small and large circles on a non-stick baking sheet, leaving a good 2-inches/5 cm between them so they have room to expand. 
• Brush the tops with the glaze and press any snouts down with a fingertip. Bake for 15 minutes then lower the heat to 180 C and bake for another 15 to 20 minutes or until the buns puffed and golden. Bigger buns need to be in the oven a bit longer.

• Remove the golden buns from the oven immediately and pierce them with a sharp knife or skewer to allow for the steam to escape. Cool on a wire rack. Please do not ask how many buns I made as I keep on popping them in my mouth haha.

coffee pastry cream

2 cups milk
1 vanilla bean, split lengthwise
6 egg yolks
1/2 cup sugar
2 tbsp coffee extract (less if you don't want strong)

pinch salt
1/3 cup flour
1/2 cup heavy cream, whipped

• Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover, and set aside to infuse for 10 to 15 minutes.
• Beat the yolks and sugar to pale thick ribbons. Gradually beat in the flour. Whisk the milk into the egg mixture in a thin stream. Add the coffee extract and bring to a boil over medium heat, stirring constantly until the mixture thickens.
• Strain and set aside to cool. Cover with cling film directly on top to prevent a skin from forming. When cool, fold in the whipped cream and transfer to a piping bag with a small tip nozzle.
 

coffee glaze
1  1/2 cups icing sugar
4 tbsp water, more if needed
1/2 tsp coffee extract

• Put the icing sugar in a bowl. Mix together the water and coffee extract and stir it in to make a thin icing. Add more water if necessary.

assemble

• Transfer the pastry cream into a piping bag fitted with a small tip nozzle.
• Insert the nozzle into the hole in the bottom of the choux bun. Gently squeeze the piping bag and fill the cavity of the choux bun.   
• Dip the top of the choux bun into the coffee glaze, tapping off any excess. Let them sit for a minute or two before piping the whipped cream on top of the large choux bun then gently place the smaller bun on top then decorate.

homemade coffee extract

1/2 cup hot espresso

1 tbsp water

1/2 cup sugar

• Combine the sugar and water in a small heavy-bottomed pot or pan.
• Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color. Careful not to burn it.
• Remove from the heat, and gently stir in 2 tablespoons of the hot espresso. Beware of splatters.
• Add the espresso, little by little, until it is all incorporated, stirring well between additions. Return to a boil then remove from the heat.

Strawberry Ombre Cake

April 17, 2014, 3:27 pm

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I made this Strawberry Ombre Cake for my sister's birthday yesterday. 

Vanilla sponge filled with macerated strawberries and strawberry cream cheese frosting. 

She is really happy. In return she gave me the sweetest kiss and hug ever.

♥

 Delicious!

Brussels, Belgium For The 3rd Time

April 15, 2014, 11:56 pm

≫ Next: Ladurée, Pierre Hermé and Sadaharu AOKI Paris, France

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Last weekend we went on a day trip to Brussels, Belgium. This was my 3rd time and I'm still very much excited. We check out almost every chocolate shops, I had a hard time choosing what kinds of bonbon or praline I will purchase. Walk, walk, walk, choose, choose, choose...time has passed and we need to catch our train back to Holland, while I am sitting inside the train I suddenly realized that I only had callebaut couveture, few pieces of Darcis macarons, and the chocolates from Mathilde. Yes that's it! no bonbons, truffles or pralines. Shame on me! 

So...here are a few Brussels photos. Enjoy and drool haha.

The Grand Place

 Godiva

Chocolate covered strawberries

Le Funambule Waffles

The best waffle ever!

Messy to eat according to my sister. She had it with chocolate sauce, I like mine plain.

 Giant Manneken Pis statue next to the waffle store.

Manneken Pis is a landmark small bronze sculpture in Brussels, depicting a naked little boy urinating into fountain's basin. It was designed by Hieronymus Duquesnoy the Elder and put in place in 1618.

Jeanneke Pis the counterpart of Manneken Pis. 

Belgian Beers anyone?

 Callebaut!!!!!

Neuhaus is a manufacturer of luxury Belgian chocolates, biscuits and ice cream. The company was foundein Brussels in 1857 by Jean Neuhaus, a Swiss immigrant, who opened the first store in the Koninklijke Sint-Hubertusgalerijen. 

In 1912 his granson Jean Neuhaus II invented the chocolate bonbon or praline.

Today, Neuhaus has over 1,500 selling points in 50 countries. All Neuhaus products are still made in Vlezenbeek near Brussels, and are exported worldwide. In 2000 the company received the Royal Warrant of Appointment to the Belgian court.

 6 kg Chocolate egg for 300 euro.

Blocks of nougat.  

 Easter theme window display.

Meringue

 We bought the strawberry meringue. It was delicious!

 Jean-Philippe Darcis is one of Belgium’s finest pastry chefs, confectioners and créateurs, all in one. He is renowned for his dedication to chocolate and his incredible take on macarons.

Delicious and super moist macarons.

Of course!

 Too many chocolates to choose from.

La Cure Gourmande sell cookies, candies and chocolate as well.

 Caramel yum!

Munching on free sample cookies haha. Actually she's not a cookie eater.

 Beautiful tin cans.

 Perfectly arranged cookies.

 Looking for souvenirs.

 2 1/2 months and she really gained weight. Now that's what you called a vacation.

We saw this shop while searching for Jeanneke Pis.

 Bought few of these chocolates, no bonbons, truffles or pralines. For the second time Shame on me!

 They also sell herbs and spices.

Salts

 Preserves and mustards

Herbs 

 Flavored Liqueurs

Visit to Belgium is not complete without eating Belgian Fries and Waffles.

Inside the train going back to Holland. My sister bought chocolate gift boxes.

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Ladurée, Pierre Hermé and Sadaharu AOKI Paris, France

May 24, 2014, 10:19 am

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My sister is now back in The Philippines, but before she flew back we took her to Paris, France for a short vacation. Of course we are in Paris, will I ever forget macarons, pastries, breads and cakes?! NO WAY!

 

I bought 6 pieces of macarons from Ladurée. I ditched the beautiful box as it will cost me more euro. Macaron cost €1,90 per pc.

This is the kind of window displays that attracts me.

Seriously if I didn't know Pierre Hermé and didn't see the macarons and chocolate on top of his name I would think this boutique sells expensive bags or shoes lol (well honestly his macarons and chocolates are expensive). Unlike Ladurée's cute pink and green pastel color, Pierre Hermé's boutique doesn't have colorful window displays.

Camera is not allowed inside the boutique. Good thing I managed to snap a few photos while the sales person was busy taking orders from the other customer. Macaron cost €2,10 per pc and to be honest I didn't like it because the shell was to soft and almost soggy and the filling was overly sweet. I'm glad I only bought 4 pieces.

 

Sadaharu AOKI's Japanese flavor macarons tasted great and it was the cheapest of the 3. Beautiful fusion of Japanese flavors and French style desserts.

 Sadaharu AOKI at boutique LaFayette Gourmet.

Beautiful Art of Sadaharu Aoki.

 We had a macaron tasting in our hotel room.

Ladurée: Marie-Antoinette, Rose, Salted Caramel, Chocolate Coconut Guimauve, Orange Blossom

was a little bit disappointed because the sales person gave me 2 pcs of salted caramel macarons. In short I only tried 5 flavors. I love the rose though.

Pierre Hermé: Montebello, Infiniment Chocolat Paineiras, Mogador, Miléna

My sister liked the Montebello. Mogador uhmmm...I find the passion fruit too sour.

Sadaharu AOKI: Sésame noir, Houjicha, Earl grey, Yuzu, Genmaicha, Violette, Wasabi, Matcha

I ordered mostly asian flavoured macarons. They all tasted great. Wasabi is my favorite.
 

Sliced cake: Matcha azuki Delicious! 

In my opinion the best macarons I've eaten was from Ladurée.

French Inspired Dollhouse Bakery

May 26, 2014, 10:43 pm

≫ Next: Lavender Dream

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This dollhouse bakery was inspired by my Paris trip. 

Will add more items in the middle.

Rub on sticker = Instant lace curtain

Lavender Dream

June 14, 2014, 4:53 pm

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Another project completed! ♥

This cutie is a birthday gift for my mother in-law.

I made the bicycle as well.

The lavenders are made out of styrofoam beads.

Patience required when assembling a small item like this.

 

Yay! Finally clean table. Next week we will buy a glass cabinet to protect my dollhouses from collecting dust.

Working on rainbow macaron cake earrings. Obviously I have no baking or food photography plans haha. And oh I super love the lavender on my window sill.

Polymer Earrings

June 25, 2014, 10:20 pm

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I've started to sell the polymer earrings I made in Marktplaats. Marktplaats is an online store where you can sell your brand new or second hand items, basically it's like ebay but Dutch haha. 

Size: cupcake 1 cm 

Materials: polymer clay, hypoallergenic  

Sushi: €10.00

Size: sushi 1.8 cm

Materials: polymer clay, hypoallergenic 

 

Hup Holland cupcake €5.00

Size: cupcake 1 cm

Materials: polymer clay, hypoallergenic 

Dutch team is doing great, same as my cupcake earrings :-D

ps, next week I will post a recipe.

Salted Caramels

July 10, 2014, 1:51 pm

≫ Next: I Bake, I Sculpt and I Shoot...haha

≪ Previous: Polymer Earrings

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I finally used the French salted butter that I bought in Paris for this candies and I'm telling you this is the best salted caramel candies ever.

I got the recipe from Inspired Taste. But as what I have said,  I used salted butter and I also added a teaspoon of vanilla extract to the cream and butter mixture.

I Bake, I Sculpt and I Shoot...haha

July 17, 2014, 1:28 pm

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Strawberry and Pistachio Tartlets. 

Sweet almond pastry and pistachio mousseline cream recipes from Ladurée’s “Sucré: The Recipes" 

Making miniature Ispahan and Pistachio macarons

Mini photoshoot :-D

Voilà!