SPRING COLOR CHIFFON CAKE

Last week while I was browsing the my favorite blogger pages, I came to this Rainbow Chiffon Cake which posted by My Kitchen Snippets.

Although is kind of lot of work but but the outcomes really pretty with all the Spring Color and it's tastes yummy too with all the different flavoring. It even taste better with a cup of tea, coffee or milk.

Here is the recipe I would like to share with you'll;

INGREDIENTS :

(A)

8 egg yolks

50 g fine granulated sugar

20 g milk powder

20 g cornstarch/cornflour

150 g cake flour

1 tsp baking powder

1/2 tsp salt

100 ml vegetable oil

100 ml coconut milk

(B)

8 egg whites

120 g fine granulated sugar

1 tsp cream of tartar

(C)

A few drop of Pandan paste

A few drop of Pink coloring

A few drop of Strawberry flavoring

A few drop of Yellow coloring

A few drop of Lemon flavoring

2 oz of melted Chocolate

DIRECTIONS :

1. Preheat the oven to 350 degree F.

2. Sieve cake flour, cornstarch, milk powder, salt and baking powder. Mix it well and set it aside. In another bowl, combine the coconut milk and vegetable oil together.

3. In a mixing bowl, mix the egg yolks and 50g of sugar until pale and well combined. Add the coconut milk and oil mixture. Mix it well. Lastly add in the flour mixture and mix it until the mixture is smooth and well combined.

4. Divide the cake mixture into 4 equal portions. Mix one portion with pandan paste, one with strawberry flavoring and pink color, another one with the melted chocolate and the last one with lemon flavoring and some yellow coloring. Mix all the cake mixture portions well and set it aside.

5. In a mixer, whisk all the Ingredients (B) on a high speed until soft peak. Divide the meringue into 4 equal portions and fold it into the individual color cake mixture. Pour each of the colored cake batter into an ungreased tube pan accordingly. Bake it for 50 minutes or until golden brown and tested skewer comes out clean.

6. Take out the cake from the oven and invert it immediately. Leave it to cool completely before removing the cake from the tube pan. Run a long sharp knife to the side and bottom of the tube pan to remove the cake. Cut the cake and serve.

LEMON-BUTTER GREEN BEANS WITH PINE NUTS

I love green beans and their crisp when they are really fresh. I have adapted this recipe from Emeril Lagasse at Food Network. This recipe comes out to be so yummy and lemony with the touch of the nuttiest of the pine nuts. This is a recipe worth to try =)

SERVES : 2 servings

INGREDIENTS :

1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water

1 tbsp unsalted butter

1 tbsp minced shallots

1 tbsp pine nuts

1 tsp fresh lemon juice

Pinch of salt

Pinch of freshly ground black pepper

METHODS :

1. Drain green beans well and pat it dry.

2. Heat the butter in a medium skillet over medium heat. Add shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute.

3. Add the lemon juice, salt and pepper and toss to combine.

4. Remove from the heat and serve immediately.

FRIED CHEESE RAVIOLI

Usually fresh ravioli is served with marinara sauce after cooked in a boiling water. This time I'm making them in crispy texture and sprinkle with some fresh grated Parmesan and good quality of marinara sauce.

The result to the outcomes was delicious and it's the best appetizer. Hereby is the recipe I would like to share;

INGREDIENTS :

Olive oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs

1 box store-brought cheese ravioli

1/4 cup freshly grated Parmesan

1 jar store brought marinara sauce, heated, for dipping

METHODS :

1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer register 325 degree F.

2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet and continue with the remaining ravioli.

3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

4. Sprinkle the fried ravioli with freshly grated Parmesan and serve with a bowl of warmed marinara sauce for dipping.

MY VALENTINE'S DAY

As the February 14 is a day for all lovers and is time to celebrate it with love. I always with the mood when comes to this day and here's sometime I wanna share with all my friends.

A table with full of inspiration of foods and chocolate. Will share all these recipes on my blog soon....so keep tuning in =)

Chocolate Dipped Strawberries

Fried Cheese Ravioli

Lemon-Butter Green Beans with Pine Nuts

Roasted Chicken with Balsamic Vinaigrette

Gianduja Souffle / Hazelnuts Chocolate Souffle

HAPPY RABBIT YEAR...GONG XI FA CAI !!!

People celebrate around the world as the Chinese Lunar New Year began on February 3. 2011 marks the start of the Year of the Rabbit, according to the Chinese zodiac.

This year while celebrating the new year, I've make a special dish which is so famous in Malaysia, Singapore and Hong Kong....is called 'Yee Sang' /鱼生 or 'Yu-Sheng' /余升 . It's also considered a symbol of abundance, prosperity and vigor.

To prepare this dish is quite simple but it have a lot of preparations. The ingredients include shredded radish, shredded carrot,finely julienned fresh young ginger, shredded green papaya, shredded green mango, finely julienned green onion, finely julienned fresh chilies, red pickled ginger, sushi pink ginger, thinly sliced sushi grade salmon, roasted crushed peanuts, roasted sesame seeds, fried wanton wrappers, sesame oil, extra virgin olive oil, limes, five spice powder and white pepper.

As for the sauce, you need plum sauce and kamquat paste/Korean citrus tea paste. Mix together and add some sesame oil and hot water.

All ingredients been added and it's time to have fun. Have everyone standing at the table and toss the Yee Sang into the air with chopsticks while saying various 'auspicious wishes' out loud. It is believed that the height of the toss reflects the height of the diner's growth in fortunes, thus the diners are expected to toss enthusiastically.

'GONG XI FA CAI'