Vegetarian Marshmallow with chocolate crackle and Milo = Success!

Every year the food bloggers picnic comes around and I struggle to figure out what to bring, i.e. Sweet VS Savoury. This year, I went with sweet and it was a smart decision. I decided to make vegetarian marshmallow. I have a few vegetarian friends, and I know that marshmallows is one of those things they want to eat but can't due to gelatin. I further decided to add my own twist to it by adding chocolate crackle and milo, which proved to be a great success. 

I left both my marshmallow and chocolate crackle overnight to ensure they were firm to cut through. However, both can be made within a few hours with appropriate cooling time. I apologise for the lack of photos in this post, I didn't expect a complete success. I have a few photos from a previous attempt which I thought was successful, but wasn't compared to this time around. Vegetarian marshmallow attempt 2

The original recipe is guided by http://www.foodmyfriend.com/2012/07/vegetarian-marshmallows/. She was able to reply to comments in a fast and quick manner which allowed for a great result!

Vegetarian Marshmallow

1 1/2 tablespoons of agar agar powder (generallly found in Asian supermarkets)

1 cup of luke warm water

185ml glucose syrup

1 1/2 caster sugar

1 teaspoon of vanilla bean paste

3 x 59g free range egg whites

1/4 teaspoon of food colouring/paste (optional)

1. Prepare a rectangle baking dish by lining with baking paper and dust with pure icing sugar. (I used a spring form rectangular baking dish e.g.rectangle springform)

2. In a jug, combine agar agar and water. Set aside for 5 minutes, stirring once every minute.

3. In a medium saucepan add glucose syrup, sugar, vanilla paste and agar agar mixture. Stir over a low heat, using a wooden spoon to ensure agar agar has dissolved and forms a thick syrup.

4. Using a candy thermometer, allow the mixture to reach 105 degree celsius, and then continue to simmer for 8 minutes. *maintaining the temperature is important, so DO NOT LEAVE the stove top.

5. Using an electric stand mixer, beat egg whites until soft peaks.

6. Keeping the electric mixer on a medium speed, add in the hot syrup in a steady stream and mix on high for 3-8 minutes. DO NOT STOP THE MIXER. At this point you can add colour. 

(The time can vary depending on the mixer you have, I have a KitchenAid and I mixed for 6-7 minutes to ensure it wasn't too runny). You are looking for a thick and glossy mixture that is still moist. 

7. Using a spatula, spread the mixture evenly into the prepared pan and dust with icing sugar. 

8. Place another sheet of baking paper on top of the marshmallow to press down and create an even and flat marshmallow surface.

9. Set aside to set for a few hours or overnight.

Chocolate Crackle

The chocolate crackle is on the side of most Rice Bubbles packages, but if you are not familiar with the recipe it is:

4 cups Rice Bubbles

1 cup sifted icing sugar

1 cup desiccated coconut

4 Tbsp Cocoa powder

250g Copha (found in the butter section of your supermarket)

1. Line a baking tray with baking paper (that is close to the same size of marshmallow baking dish) and lightly spray with oil.

2. Combine rice bubbles, icing sugar, coconut and cocoa powder in a large bowl.

3. Slowly melt Copha using microwave ( at 1-2 minute intervals) or stove top. Allow to slightly cool.

4. Add melted Copha to rice bubbles mixture until well combined.

5. Spoon the mixture onto the baking tray and spread evenly. 

6. Place another sheet of baking paper on top and press lightly to ensure the chocolate crackle and is evenly spread.

7. Refrigerate until firm or until needed.

Preparing the treat

1.Turn out the marshmallow on a clean baking tray leaving both sheets of baking paper. Or in my case I removed the spring form part of the tray. Remove the top sheet of baking paper.

2.Turn out the chocolate crackle from the baking tray leaving both sheets of baking paper. (The top of the crackle should be the smoother layer of chocolate that had settled at the bottom) and place back on the tray. Remove the now top layer of baking paper.

3. Carefully holding the baking tray, place the chocolate side down on top of the marshmallow allowing them to align as much as they can. (The chocolate crackle should be firm so it shouldn't break)

4. The marshmallow will stick to the chocolate side of the crackle. Carefully hold and flip both baking trays at the same time so the marshmallow ends up being on top. Remove baking paper.

5. Using clean string, fishing line or dental floss, create lines in the marshmallow as cutting guidelines.

6. Using a sharp knife, cut along the lines into the crackle.

7. Finish off by dusting over milo.

8. Marshmallow is now ready to be served! Place out of heat and sunlight and keep covered until ready to eat.

Good food, good times!

Chocolate and Olive Oil Mousse

Bertolli Olive Oil has launched an online campaign to educate food lovers around Australia on the benefits of using the correct type of olive oil for cooking. With that campaign, I was sent some of their products to use to try. I thought I would try something sweet, and made a chocolate an olive oil mousse. 

Each Bertolli Oil can be used for different things. A great guide is:

• Classico: Best choice for barbequing & roasting.

• Extra Light: Best for baking and frying.

• Extra Virgin: Best for salads, pasta sauces & dips.

For more information, visit the Facebook Page: https://www.facebook.com/BertolliOliveOil?fref=ts

Chocolate & Olive Oil Mousse (8 Servings). Recipe adapted from taste chocolate & olive oil mousse.

300g dark chocolate (chopped)

250ml Bertolli extra virgin olive oil

8 eggs, separated

250g caster sugar

Pinch of salt

1tbsp Hazelnut extract or Frangelico

Optional

Whipped cream

Praline

Crushed nuts

Method:

1. Using a double boiler/bain marie method, melt the chocolate. Once all the chocolate is melted, slowly add the extra virgin olive oil until all combined. Remove from heat.

2. Add 125g caster sugar to the egg yolks, Using an electric mixer, mix until pale and thick. Add in hazelnut extract or frangelico.

3. Add melted chocolate and mix until well combined.

4. Using clean beaters, whisk egg whites until soft peaks form. Add salt. Once peaks form slowly add in sugar and thoroughly mix after each addition. The end product should look like meringue.

5. Using a rubber spatula, gently fold egg whites into chocolate mixture.

6. Spoon into 8 cups/bowls and chill for atleast 4 hours or overnight. 

7. Top with whipped cream, crushed hazelnuts or praline and serve.

I used paper ice-cream cups for the chocolate mousse.When I made it, I didn't add the salt. This resulted in the mousse to be quite sweet. Also, I used a dark chocolate that was 47%. Next time I would use a chocolate with a higher percentage coca content, and add the salt. However, it was a great textured mousse, and one to keep in my recipe book.

Praline from Morish

Good food, good times!

Pandan Graduation Cupcakes

The sad moment when most of your friends start to graduate and you are still doing your degree. Even though it is a sad moment, I made it a happy moment by getting out my creative skills and creating graduation cupcakes, with an all time favourite flavour of pandan.

Pandan Cupcakes (recipe guided by muchamunch)
Makes 12 standard cupcakes

Ingredients

125g butter (softened)

1/2 cup caster sugar

3/4 cup caster sugar

3/4 tsp baking powder

pinch of salt

2 eggs

3 tbsp milk

1-2tsp of pandan essence

Method

1. Preheat oven to 180 degree Celsius. 

2. Using an electric or hand held mixer, combine sugar and butter until pale.

3. Add one egg and combine. Add additional egg once the first is well combined.

4. Add in pandan essence, and combine. 5. In a separate bowl, sift flour, baking powder and salt. Set aside.

6. Add half the flour mixture, and half the milk into the green mixture, mix well.
7. Once combined, add the remaining flour and milk. The mixture should be nice and smooth.

8. Spoon mixture 2/3 in cupcake cases, and bake for 20 minutes.

NOTE**: I used 2 teaspoons in my attempt, but I found that it turned out too green for my liking. Since I have only made this once, I am not sure what colour it would turn out when using 1 teaspoon.

Buttercream Frosting

75g butter (softened) 

1 1/4 cups of icing sugar (sifted)

1tsp vanilla bean paste

2 tsp milk

1. Using an electric mixture, mix the butter until it becomes pale (almost white)
2. Gradually add in sifted icing sugar (one heaped spoon at a time), and continue adding spoonfuls once each previous spoon is combined.

3. Add milk 1 teaspoon at a time, until desired consistency. Do not add too much.
4. Add in vanilla bean paste and combine.

NOTE** The addition of milk changes the consistency of the buttercream, so depending on how stiff or runny you would like the icing, depends on how much milk you add. If you feel that the icing is to your desired consistency without milk, then don't add it.

Graduation Hats

Materials:

Mini peanut reese's cups 

Melting chocolate (milk or dark)

Lindt chocolate block (milk or dark) - 10 individual pieces

Writing icing - any colour of choice.

White fondant/hard icing

Toothpicks

NOTES:

- Which ever chocolate you  use, ensure you get matching chocolates. i.e. milk melting chocolate, with milk lindt chocolate or vice versa.

- For the lindt chocolate, I used the thin flat block (blue packet) not the red packet.

- If you dont want to use block chocolate, you can melt chocolate and place in a piping bag and draw our your own squares to desired size.

- Miniature reese's cups can be found at costco or any speciality stores

Method

1. Melt 100g melting chocolate. (I used the microwave)
2. Carefully remove foil wrapper on mini reese's chocolate cup, and poke with a toothpick.

3. Dip into melted chocolate, and place on wax proof paper and remove toothpick.

4. Refrigerate until hardened (15 minutes). 

5. Neatly cut the lindt chocolate block into individual pieces.

6. Once reese's cups are hardened, place on cupcake (bottom side up).
7. Add a little bit of melted chocolate on top, and place lindt block on top (writing side down).

8. Leave to set.

9. Using writing icing,  add a tassel from the centre of the lindt block and drag to one side and leave to hang.

10. Using the fondant or hard icing, roll out small graduations scrolls.

11. Add little bow detail using writing icing.

As you can see, my bottom part was coated in dark chocolate, and I placed a milk chocolate lindt piece on top, and it looks funny. So I strongly advise using same coloured chocolate.

I made two cupcakes blank and using black writing icing to say Congrats Graduates. I wish all the graduates the best of luck, and hope they enjoyed the cupcakes!

Good food, good times!

100TH POST! Easter Tea Party

HAPPY EASTER EVERYONE! But also a HAPPY 100TH POST! I am not sure if it is really a milestone, but to me it seems to be. After blogging for almost 2 years, I continue to find joy with it, and hopefully it is helpful to some people. Anyways, going on with Easter, my girlfriends decided to host a high tea at my house, where everyone was to bring a savoury and sweet dish. It was a great first high tea, and hopefully be one of many catch ups! 

My contribution was a Strawberry and Watermelon Cake (the famous one from black star pastry), however the cake part didn't quite turn out, so instead it became a tart (by using puff pastry and used baking beads to flatten it). So I will definitely be trying this recipe again, if you are after the recipe it can be found here on Gourmet Traveller: strawberry and watermelon cake recipe. 

Collection of tea pots

Victorian style tea set that has been with the family for years

My Easter display, lindt chocolates in a basket

Ham, cheese & cucumber, and turkey, spinach & avocado sandwiches

Hedgehog slice

Mini pandan cupcakes and vanilla, coconut, pandan tarts

Date pastries and toasted oregano and tomato sandwiches

Strawberry and watermelon tart

Cross section of the tart

The tart and I

The lovely girls! xx

Good food, good times!

V Cupcakes recipe

A fellow co worker of mine was leaving, and she loves drinking V. So as my parting gift, I thought I would make her V cupcakes. The V can also mean vegan, as the cupcake recipe itself does not use any animal products. However, I did top the cupcakes with a buttercream frosting, which isn't vegan.

Recipe guided by http://www.bakingmakesthingsbetter.com/2010/09/sugar-rush.html

(Makes 9-12 cupcakes, depending on the cupcake liners you use)

Ingredients:

1 cup ‘V’ energy drink
3/4 cup caster sugar

1/3 cup canola oil

1/2 teaspoon vanilla essence
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt

1 1/2 cup plain flour

Method:

1. Preheat oven to 180 degrees Celsius.

2. Combine sugar and oil by mixing together - should still be able to see sugar crystals.

3. Add 'V', vanilla essence, baking soda, baking powder and salt and mix together quickly.

4. Sift in flour and combine, the mixture will appear white.

5. Fill each cupcake case 3/4 full and bake for 15-20 minutes until lightly brown.

NOTES:

*If you don't want to use V, you can substitute it with any flavoured drink of your liking - including soft drinks or juice.

Buttercream Frosting

125g butter (room temperature)

1 1/2 cups icing sugar (sifted)

1/2 teaspoon of vanilla

1 tablespoon of V

Method:

1. Using an electric mixer (stand or hand), mix the butter until it turns white.

2. Slowly add the icing sugar, and combing well before each addition.

3. Once all combined, stir in vanilla and V (ensuring the mixture doesn't become too runny). If it does, add a bit more icing sugar.

Please excuse my piping skills, there was some air pockets in the piping bag which caused some screw ups in the icing.

Good food, good times!

Red Velvet Cake Recipe with Cream Cheese Icing

Red velvet cake, the cake for all occassions, and of course goes best with cream cheese icing. I have tried several red velvet recipes, but this has been the best one to date. So here it is!

Red Velvet Recipe (24 cupcakes/2x20cm cakes/1 layer rectangle cake)

Recipe guided by: http://bakeeatlovenow.blogspot.com.au/2012/05/elegant-red-velvet-cupcakes-with-cream.html#more

Ingredients

2 1/2 cups of plain flour

1 teaspoon baking powder

1 teaspoon salt

2 heaped tablespoons of cocoa

2 bottles of red food colouring (100ml)

120g of unsalted butter

1 1/4 cups of sugar

2 eggs (at room temperature)

1 teaspoon vanilla extract

1 cup/250ml buttermilk (at room temperature)

1 teaspoon of white vinegar

1 teaspoon baking soda

Method:

1. Pre-heat oven to 180 degrees Celsius.

2. In a large bowl, cream together butter and sugar until light and fluffy.

3. Beat in an egg, and add second once first is well combined. Add vanilla.

4. In a small separate bowl combine food colouring and cocoa to form a paste.

5. Mix paste into egg mixture.

6. In a large bowl sift flour, baking powder and salt.

7. Add half the flour mixture into the egg mixture, and half the butter milk. Beat well.

8. Add remaining flour and butter milk and beat until well combined.

9. In a small bowl, mix vinegar and baking soda (it should fizz). Add into cake batter and combine. 

Cream Cheese Icing 

Recipe guided by https://www.youtube.com/watch?v=WqX7RWLcrPI

125g cream cheese room temperature (block)

125g butter room temperature

5 cups of icing sugar (sifted)

1 teaspoon of vanilla

2 tablespoons of lemon juice

2 tablespoons of milk (set aside)

Method:

1. Using a mixer, cream together cream cheese and butter until well combined. (i.e. no traces of butter, resulted in a smooth white mixture)

2. Add lemon juice and vanilla.

3. Add in one cup of sifted icing sugar, and mix until combined. Continue to add icing sugar, after each cup is thoroughly mixed through.

4. Depending on the consistency of the icing (how thick or thin you would like it to be) add in milk. Ideally add in one table spoon and combine well to ensure it doesn't become too thin.

Good food, good times!

Vegetarian Marshmallow

This was my second attempt at making vegetarian marshmallow (my first attempt resulted in a pile of goo). My first attempt failed because I used a hand held mixer, for marshmallow to succeed to definitely need a stand mixer. I would still consider this attempt a success as it was edible, however next time I attempt this I will make sure to keep a few things in mind:

1. Add less vanilla. (I found them to have a strong vanilla flavour)

2. Try a lot harder to dissolve the agar powder with the sugar.

3. Mix the marshmallow mixture for longer, for a more stiff marshmallow. 

Recipe guided by http://www.foodmyfriend.com/2012/07/vegetarian-marshmallows/

Ingredients

1 1/2 tablespoons agar agar powder

1 cup water

185ml glucose syrup

1 1/2 cup caster sugar

1 teaspoon vanilla essence

1 teaspoon vanilla bean paste

3 x 59g egg whites

Method

1. Prepare a rectangle baking dish with non stick spray and baking paper. Dust with icing sugar.

2. Combine agar agar powder and water in separate bowl or jug and whisk. Set aside for 5 minutes.

3. In a medium saucepan add glucose syrup, sugar, vanilla essence, vanilla paste and agar agar mixture. Stir over a low heat, using a whisk to ensure agar agar has dissolved and forms a thick syrup.

4. Using a candy thermometer, allow the mixture to reach 105 degrees Celsius and continue to simmer for 8 minutes (ensuring temperature doesn't exceed 105 degrees Celsius).

5. Using an electric STAND mixer, beat egg whites until soft peaks and then add the hot sugar syrup in a steady stream.
*At this point, the mixer should be turned on at medium speed while the sugar syrup is added, and leave to mix. DO NOT STOP THE MIXER.

6. Turn mixer to high and mix for at least 8 minutes. (The original recipe said 3, but I found that not long enough). At this stage you can add colour to the mixture (1/4 tsp should be sufficient).

7. Using a spatula, evenly spread the mixture in prepared tin and dust with icing sugar.

8. Leave a side to completely cool. (This can range from 20 min to a few hours). I let it set a side for a few hours, just to be make sure it was completely cooled.

9. Turn out onto bench top or cutting mat and cut to desired size, further coating all sides in icing sugar. 

When it comes to cutting the marshmallow, you can use different cookie cutters if you want different sizes or it is for a certain themed event or you can stick to traditional cubes. Furthermore, I used a combination of corn flour and icing sugar, to make the outside not so sticky and the marshmallow less sweet.

In the end, it was a great recipe for Vegetarian Marshmallows. I was making these marshmallow for a a couple of vegetarian friends, so I put them in a jar. 

Thanks to Cassandra from http://www.foodmyfriend.com/ for the great recipe. When asking questions about her recipe she was fast to reply and provided great feedback. Thank you!

Good food, good times!

Pandan Chiffon Cake

First recipe of 2013! I hope everyone had a great Christmas and New Year. 

Coming from Vietnamese origins, I have a slight obsession with Pandan. My first post was Pandan Mania where I made pandan waffles and pandan icecream, both recipes which to this day don't fail me. This time around I attempted to make a Pandan Chiffon Cake.

There were a few issues with this cake, where I think there may have been a bit of fat in the eggwhites, and I slightly undercooked the cake. Even with these issues, the cake was still nice, and was enjoyed by all those that tried it. Will definitely try again.

The recipe was guided by wendyinkk making pandan chiffon cake.

Ingredients

5 eggs (separated into whites and yolks)

1/4tsp lemon juice

200g sugar

150g flour

180g thick coconut milk

70g pandan extract (I followed Wendyinkk instructions for pandan extract)

**NOTE: you may need to remove some of the water in the extract for a better pandan flavour.

Method:

1. Preheat oven to 175 Degrees Celsius.

2. Combine coconut milk and pandan extract in a large bowl. Add  flour and mix to produce a batter and set aside.

3. Beat egg whites until frothy, and add in lemon juice. Continue to beat egg whites until medium peaks are formed.

4. Gradually add in 100g of sugar and beat until stiff peaks.

5. In another bowl beat egg yolks and 100g sugar until thick and pale.

6. Fold egg yolk mixture into batter (2).

7. Mix in 1/4 of egg whites into batter until well combined.

8. Fold in remaining egg whites into batter.

9. Pour mixture into a deep baking pan. (I used a bundt cake tin)

10. Bake for 45-50 minutes

11. Remove cake from oven, and allow to sit in baking pan for a few minutes before inverting to cool.

Unfortunately, I didn't get as much height as I would have liked, and you can see the undercooked part of the cake. Due to this, the result was a slightly more dense cake. It  was liked by some people, but traditional Pandan Chiffon Cake is soft like a sponge. Will definitely need to try again!

Good food, good times!