Tuesday, March 13

Promotion again...Vanilla Beans

Dear followers,

Latest promotion for Year End Sale (YES!)
As per request from our customer, we open a loose order purchasing till 
31st December 2012.
Each vanilla pod is only RM7. Minimum order is at least 2 pods and above.
T&C may apply. Postage fees is not included. Happy shopping!!!

P/S: For 1 packet (consist of 10 pods), it costs only RM60.

Wednesday, February 22

Affogato - Simply Delicious!

AFFOGATO.. Simple and super easy to do dessert!
It's an Italian desert and very famous in any Italian restaurant. Trust me!
The work "AFFOGATO" means = drown

Get a couple scoops of vanilla ice cream into you fancy favourite mug, and it drown into
a small cup of expresso. No biggie if you don't have any expresso in your kitchen cabinet.
To me, any instant black coffee will work for this dessert. Trust me, it is super-divine... :D


Tuesday, February 14

Panna Cotta for "Sweet Tooth"

Hey followers,
How was your weekend? I really hope it was fantastic by spending time with family and friends. I bumped into this one website, and it is phenomenal. This lady is really talented in cooking. And the recipe was simple and do-able.
And it's delicious too!

So let's try her recipe with a smile... :D

How to prepare Panna Cotta?

4 cups of heavy cream (A litre)
1/2 cup sugar
4 teaspoon of powdered gelatin
6 tablespoon water (90ml)
1 vanilla pod (scrape out the beans in the inside)

Prepare some small serving coffee cups (use any cups or remekins will do) as molds.
Place water in large bowl and sprinkle the powdered gelatine evenly over the surface of the water. Stir to dissolve. Set aside.
In a large sauce pan, heat up heavy cream, sugar and vanilla pod (with the beans) till just boil. Stir in for sugar to dissolve.
Add the hot cream mixture to the gelatine mixture carefully. Ensure you whisk evenly to combine these mixtures.

Let mixture cool for 15 minutes. A thin milk skin will form on the surface. Use a spoon and gently remove this skin.

Pour the cool mixture into serving cups. Refrigerate them overnight. You may serve straight with cups or tilt it into the serving plate. (sit the cups into warm water before invert it). For better results, sit them in room temperature for 15-20 minutes right out from the fridge. It makes the texture silky and creamier.

Thanks for reading people!

Roger out,

Friday, February 3

Easy Creme Brulee

Hey guys,
Last week a lovely lady came by to get some vanilla pods for her Creme Brulee recipe. I was thinking it might be awesome if I blog this recipe out and you may try it at home.

Here is the basic item that you must have in your kitchen:
4 egg yolks
Heavy cream (125ml)
4 tbs sugar
Vanilla beans (from fresh pods)
Pinch of salt

First, break the eggs and separate the yolks from egg whites. Set the yolks aside.
Second, put 4 tablespoon of sugar in another bowl. Pour in the heavy cream. Make sure you put the bowl in a microwave for a while to melt the sugar for 2 minutes. Stir the mixture well.
In the mean while, whisk the yolks just to break them apart. Slowly.
Pour the yolks into the cream mixture. Stir well. Don't forget to scrape the vanilla beans from its pod for flavouring and a pinch of salt to the mixture.
Next, prepare the remekins. If you don't have, just use any bowl which is suitable for baking.

Arrange the remekins in a large roasting pan. Fill the pan with some hot water. (we use water bath technique)
Bake @ 180 degrees in 40 minutes. The end product should be wobbly. Let it cool for a while and put them to refrigerate in the fridge for few hours.
For cool effect, before serving, pour some sugar on top of remekins and torch it with butane torch.
Else, just melt the sugar under the broiler.

Can't wait for your comment! See ya!


Tuesday, January 31

Bourbon Vanilla Beans

Dear Fans and Bakers out there,

Due to overwhelming support, we provide vanilla pods (10 per pack) by COD. The price is only RM55 if you pick up at The Mines Shopping Fair, Seri Kembangan area. Else, some additional cost will be charged for transport. The original price sold by our wholesaler is RM60 per pack.

Tuesday, January 10

Homemade Caramel Sauce

Devilicious Caramell

 Hey all,
I wana share one recipe for you guys to try it at home..
This recipe is so divine to complement with any kind of desert especially ice cream.
Check it out!

~Devilicious Caramel Sauce ~
1 cup sugar
1 tablespoon corn syrup
1/4 cup water
1/2 cup heavy cream (heated until warm)
2 tablespoon unsalted butter (softened)
1/2 teaspoon salt
1 vanilla pod

Directions :

Use a knife and slit the vanilla pod in half along the length of the bean, stopping about 1/2 inch from the end (this way, the pod stays in tact for easy retrieval and disposal). Scrape each side of the pod with the knife and place the beans and pod in a small sauce pan.
Step 2
Add cream, butter, and salt to the sauce pan and warm until boiling.

Step 3
Turn off heat and set aside.

Step 4
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.

Step 5
Boil, without stirring but gently swirling pan, until mixture is a golden caramel.

Step 6
Pluck vanilla pod from the cream mixture and carefully add the cream mixture to the caramel (mixture will bubble up) and simmer, stirring frequently, for 3 minutes.

Step 7
Pour into heat-safe glass measuring cup or dish (that can accommodate approx 3 cups). Let sit until cool.

Step 8
Pour into small glass jars and store in the fridge.

Step 9
Warm the sauce and use in dark hot chocolate, bread pudding, over ice cream and cheesecake, or on pancakes and french toast.
Source: mybaking addiction.com @ jasonandshawnda.com

Wednesday, January 4

Zila's Boyfie Cupcakes (RUGBY THEME)

Thanks Zila for your request. Somehow it gave me some ideas to be more creative.
To all fans out there, you may request any design or may propose a picture for your dream cake. Kindly text me at 017-2372730 or email me at chocomello96@gmail.com.