Coffee Cream Cake for Diwali and a Birthday Girl

May the auspicious festival of lights

Illuminate your life in the year ahead

With happiness and prosperity

HAPPY DIWALI to our friends, members and readers,

From  the Team of  “Bring On The Chef In You”

                             (Vijay, Joyce, Sylvia and Judy)

We would also like to wish someone special,  who is celebrating her birthday today.

May every moment of your special day….

Be just the way you want it to be ….

Filled with love, lights, sparklers, happiness and celebrations,

And of course GIFTzzzzzzzzzz !!!!!!!

Happy Birthday to you MEIRA !!!!

Saw this recipe on one of the Food Channels and had to try it out.  The  cake in question is a Coffee Sponge Cake,  a unique sponge.  which is feathery-light and wonderfully soft and fluffy.   Our office-boy kindly gave me some Italian espresso coffee powder and the cake turned out really nice,  if I may say so.

Here is the recipe :

For the Coffee Sponge :

4 large eggs

1 cup sugar

1 tbsp  espresso powder

1 cup flour

Pinch of salt

1/4 cup unsalted butter, melted and cooled

Preheat the oven to 180C. Line the bottom and sides of a 6- 7″ round cake tin with wax paper.   First apply some butter to the tin and then line the tin (bottom first and the sides next) with wax paper – this way you get a good round shaped cake which is easy to remove from the tin.

In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like. Then remove the water from the heat and beat till the mixture cools down (say about 5-8 minutes). Add the espresso and beat it again for a minute.

Fold the flour through gently, in 3 or 4 batches,  taking care not to deflate the batter.

Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.

Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.

Filling & Frosting (Need 2 batches of this quantity) :

400ml whipping cream

2 tbsp  icing sugar

1 tsp coffee essence + pinch of coffee.

(Make 2 batches of above quantity) one for filling and one for frosting the sides and top.

Coffee Syrup :   1 tablespoon coffee, 3-4 tablespoons of water,  add any coffee flavoured liqueur  (2 tablespoons)

Method:

Whip together cream and icing sugar,  coffee and coffee essence till  peaks form.

When the cake is cold, split the cake into two or three halves and brush each side of the cake with the coffee syrup, and sandwich with the filling.

After stacking and sandwiching the cakes together with the filling,  frost the sides of the cake first, and then the top. Garnish with chocolate flakes and make a scroll for the sides with chocolate.

Our Blog Anniversary

Yay !!!!   “Bring On The Chef In You”   just completed One year today.

It is a mixed feeling of pride and satisfaction we feel today.  At the beginning, we didn’t think it would last this long, but it has been easy, we have met benchmarks and exceeded expectations, 560 Members, 52926 Hits,  213 Posts,  787 Comments,  23 Categories,  Ranking on Blogtop Site -202,   and Then, Voila!  us featured on Foodgawker.

We are grateful and most importantly feel, we have built a community
which by far is more motivating and encouraging and that which is gradually increasing. This support has had a tremendously positive effect on us.

Seriously! We’ve been challenged, applauded, pushed by readers and fellow bloggers, many of whom we have had the privilege of actually meeting and becoming good friends on and offline. ‘Bring On The Chef In You’  has helped us build relationships and a community we are proud to be a part of.

We have a lot of plans for the future and we shall unfold them slowly but surely.   We have an addition to our team, a 13- year old computer-wiz who will be our IT Administrator.   Thank you Vijay.

Thank you once again and keep patronizing our Food blog. Do spread the word about us. To that end – what would you like to see in your Food Blog ?  Any ideas or recommendations ?  Please feel free to just comment below.

We have one aim in mind…..to serve you better.

So, dear friends, it’s onward and upward towards to our second year.

Cheers

Vijay, Joyce, Sylvia, and Judy

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As a special for our Anniversary, we are celebrating with a new theme, which we hope you will like.

On this our Special Day, we are introducing a new category “Kids can cook” and several yummilicious posts… just for you…

From Devon, our faithful Critic & Motivator  : 5 Minute Chocolate Cake in A Mug

From Judy    :         Starter & Main Course

From Sylvia   :         Brazo de Mercedes

From Joyce   :         Cucumber Idli

From Meira D’silva,  our supporter :      Rice Paper Rolls

From Diana Correa,  our supporter  :     Apple Cake

Rice Paper Rolls – Vegetarian/Tofu

Australia has a big Chinese influence and hence Asian groceries are easy to get and Asian food easy to prepare.

Rice paper rolls are a staple of Vietnamese food; light and delicious with intense flavours and texture. Packed with nutrition it’s easy to get kids to eat it
too. And for a hot spring/summer day – it’s easy to make (with less time in the
kitchen) and has a cooling effect too.

Rice paper rolls are easy to make and are a great side, starter or finger food for guests at a party; we had them at home for dinner too : ) Serve them with dipping sauce and experiment with your favourite vegetables.

DISCLAIMER:
I normally do not measure the ingredients that I use. Everything is eyeballed and guesstimated but I will try my best to provide you with some type of  measurements!

Preparation time: 30 minutes

Serves 12-15 pieces

Ingredients:

• 100g vermicelli noodles – if using Asian Brands – 2 cakes will do
• ½ cup bean sprouts
• 1 Avocado– sliced fine
• 1 large carrot – grated
• 1  Lebanese cucumber – sliced fine
• Tofu Skinor Firm Tofu – sliced fine
• ½ cupfresh mint leaves, chopped finely
• Ricepaper sheets

To serve:

• 3 Tbsp sweet chilli sauce – add a bit of water to dilute it

Method: Place the rice vermicelli in a bowl and cover with boiling water. Soak for 6 to 7 minutes, then drain, run cold water on it and place on a serving dish. It needs to be kept this way so as to make it a bit sticky.

• Get all the other ingredients ready. Since most of the vegies are to be consumed raw (without coking) take care to wash them thoroughly. Cut, slice, dice as suggested above. In a large round plate take some luke warm water. Soften the rice paper wrappers by soaking them for ½ minute, either side. Shake off excess water.  (If the water gets cold, you can replace it with fresh luke – warm water)
• Place on a clean kitchen towel or board and start stacking – vermicelli, bean sprouts, cucumber, carrot, tofu, avocado and mint. If you want it hot, you can add few chilli pieces as well.
• Fold and serve with sweet chilli sauce

Note:
• You can use lettuce or Chinese cabbage as another stuffing ingredient, I didn’t have any so excluded it from the recipe.
• You can add cooked shredded chicken or beef or prawns too.

(By Meira D’silva, Melbourne, Australia)

Ma Po Tofu with Steamed Rice

Hi folks – our friend Meira has come up with yet another awesome recipe for us.   Thanks and   “TOFU”  to you Meira ;)!!!!!………………………………..

Ma-Po tofu (or Mapo tofu) is a combination of silken tofu and stir-fried vegetables in a chilli-garlic and black bean-flavoured/soy sauce. The sauce is a thick, (non-runny) spicy brown broth. It’s a very popular vegetarian dish on the menu of many Chinese restaurants. Now you can make your own without stepping out of the house. You can make it non-veggie by adding thin slices of beef quickly sautéed in garlic and scallions. DISCLAIMER: I normally do not measure the ingredients that I use. Everything is eyeballed and guesstimated but I will try my best to provide you with some type of measurements! You can always reduce the ingredients, especially the salt and chilli and add more if you need, as per taste. Ingredients Yields: 6 servings 1 (12-ounce) packet silken tofu (please note: don’t use firm tofu, it needs to be silken tofu). 3 tablespoons corn starch 4 tablespoons soy sauce (I didn’t have black-bean sauce) 2 teaspoons vegetable stir fry sauce 2 teaspoons chilli garlic sauce, (add more if you want it a little more spicy) 4-5 low sodium vegetable soup/broth cubes, as needed, dissolved in water 250 ml water 2 green onions, thinly chopped 2 fresh Serrano chillies, sliced (they are the hot red Mexican chillies) 1 teaspoon sea salt, to taste 1 cup shiitake/button mushrooms, chopped fine in a chopper 2 large cup carrots, chopped fine in a chopper ½ red capsicum/bell pepper, chopped fine in a chopper ½ green capsicum/bell pepper, chopped fine in a chopper 4-5 cloves of garlic, finely chopped (this is large cloves, if you have smaller cloves add atleast 8-10) 4 tablespoons cooking oil, as needed 1 teaspoon red dry chilli flakes 1 tablespoon coriander leaves/cilantro, coarsely chopped Directions Drain the liquid from the package of tofu. Slice the tofu in two, horizontally. Silken tofu is very delicate and easily breakable. Gently cut the tofu into 1/2-inch square cubes. Set aside. Mix the corn starch, soy sauce, vegetable stir fry sauce, and chilli garlic sauce. Set aside. Heat about a tablespoon of oil in a wok. When the oil is hot, Place the slices of Serrano chilli. This will help bring a nice fragrance to the dish. Add a teaspoon of garlic.

As the garlic becomes slightly golden, stir-fry the carrots. When the colour becomes almost translucent, season with 1/4 teaspoon of sea salt. This will help keep a nice orange colour. Cook for about another minute. Don’t overcook the vegetables as they will continue cooking in the broth later. Add the bell peppers, and the mushrooms. To this vegetable mixture, add the 250 ml vegetable soup/broth. Bring to a boil. Add the corn starch-chilli sauce-vegetable stir fry sauce mixed liquid to the boiling broth. Continuously stir the broth as it will thicken very quickly. Add the cubed tofu into the wok. Check the texture of the sauce, it should be thick and syrupy. (If you find the sauce to be too thick, add 2 to 4 tablespoon of water. If you find the sauce to be too thin, add 1 tablespoon of corn starch to a bit of water and it to the sauce) Cook for about 2 minutes. Add the sliced green onions. Stir gently as the silken tofu can break. If you like it a bit hot/spicy add the dry chilli flakes. Garnish with coriander/cilantro leaves. Serve immediately with steamed rice. I served mine with Jasmine steamed rice. Enjoy!

Steamed Jasmine Rice & Egg Rendang

Eggitarians/Vegetarians rejoice.   This recipe is the brain child of Meira D’silva,  who has mixed and matched a recipe to cater to Eggitarians and Vegetarians.  Now is’nt that lovely!!!!!!.   Non-vegetarians,  no need to look so grim …this is for you too.   EGGSactly Meira eh ?  !!!!!!!!.   So here goes…..

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Jasmine Rice cooked in this manner is a favourite at our place. Goes well with Stir fry and Thai Red/Green Curry.

Since I don’t cook meat at home,  I literally try out every meat curry into an egg alternative. Some taste good and some don’t. This one did and hence sharing it with you all. It took me at least 5 times of trial and error to get this Rendang recipe right. The reason being, it uses a lot of the aromatic herbs (galangal, kaffir lime leaves, lemon grass) which can be quite repulsive and strong when eating…You really need to add the exact portions and cook quite a bit to die out the smell.

Steamed Jasmine Rice (Garlic)

Ingredients

4 Cups Jasmine Rice (I use Elephant Brand Jasmine Rice)

2 tsp garlic paste

2 vegetable stock cubes/powder. (Since I use the stock cubes as a measurement, I powder them)

1 Tbsp – Cooking Oil

Preparation:

Jasmine Rice has a high portion of starch content, hence to get the best results use a Rice Steamer.

Wash the Rice in water – just once.

Heat oil in a pan, add garlic paste and cook for 1 minute. Add the stock cubes or powder. Then add rice. Cook the rice for 3 mins mixing it often.

Transfer this into the Rice Steamer cooking container. Add water as per the guidelines of the steamer.  Check the taste of water to see if you need to add more salt.

Allow to cook.

When ready to serve, scoop into a cup, turn the cup upside down on the serving plate, garnish with dry garlic flakes/pieces

Egg Rendang

Ingredients

6 long dried chillies, seeds removed and torn in half (keep seeds if you like hot food)
150g onions, chopped
5 cloves garlic, chopped
3cm knob galangal, peeled
3cm knob young ginger, peeled and sliced
1 lemongrass stalk, finely chopped
¼ cup vegetable oil
6 lime leaves (rolled and sliced)
9 Eggs Boiled (You can add Beef or Chicken instead)
1 cup coconut milk
4 tbsp meat curry powder
½ cup water
1 cup desiccated dry coconut, toasted over low heat (until it turns brown) and ground
Salt to taste
1- 2 tbsp thick caramel soy sauce

Preparation

Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies.

Heat a heavy based pan. Add oil and then fry the paste adding lime leaves. Mix and cook for 3-4 minutes, until fragrant.

Variation: Depending on your choice of egg/chicken/beef, use the options below

For Eggs:

Stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang).

Add salt and Soy Sauce as per the taste.

Slit the boiled eggs slightly on 3 sides and cook for ½ hr.

For Meat/Chicken:

Add Chicken or Beef.

Stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang). Stir and simmer for 1 – 1½ hrs, or until meat is tender.

Lastly, season with salt and soy sauce.

Note : Add additional water if meat is still not tender and continue to simmer. The rendang should have some sauce.

Cereal Savoury Snack

This is a recipe that has been forwarded by our friend and member,  Ms Meira D’silva,  from Melbourne,  Australia.  Thank you dear Meira;  and we hope that you are the pioneer of  a new trend on our Blog “Readers Recipes”. Readers/Members/Friends – please do send us your favourite recipes (with or without pictures) for publishing on your very own Blog;  “Bring On The Chef In You”.    Due credit will be given to you.   Over to you Meira !!!!!

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Most of my cooking or recipes are vegetarian or eggetarian (in search of a better word!), keeping hubby’s taste buds in mind!

I always try something that is easy to cook yet nutritious. This recipe was actually born out of one such search.

I’m not a big cereal fan, and there was this big box sitting in the shelf with no signs finishing. I thought I’d try my hand at making it into a snack, similar to a mixture. This takes about 5-7 mins to make and tastes wonderful with Tea or Coffee.

Ingredients:

• Cereal – 2 cups. I used Kellogs Cornflakes (original Kellogg’s® cereal). Any other unsweetened cereal works well.
• Salt – 1/2 tea spoon (add per taste)
• Chili powder – 1/2 tea spoon (add per taste)
• Mustard seeds – 1/2 tea spoon
• Turmeric – 1/2 tea spoon
• Garlic powder – 1/2 tea spoon
• Curry leaves – 10-15 leaves
• Whole peanuts – 1/2 cup (roasted)
• Olive oil – 1 table spoon

Method:
Take a pan and heat it to medium.  Add oil.  Once the oil is heated, add mustard seeds and let them splutter. Add peanuts and saute for 2 mins. (It’s better to have the peanuts roasted before to get the crunchiness). Turn the heat to low.  Then add all other ingredients except the cereal.  Mix the ingredients well and immediately add the cereal.  Mix it well and turn the heat off.  Let it cool before you eat to allow the cereal to crisp.  Serve it with Tea or Coffee.

(Recipe courtesy :   Ms. Meira Dsilva- Australia)