#304

Rainbow cake (recipe adapted from Martha Stewart)

Ingredients 

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

#300 Homemade beef burgers

It has been awhile since I cooked a meal for Iman, so today I decided to be a good wife and make homemade beef patties served with Cajun infused fries, salad and a glass of virgin mojito for my dearest husband. 

Balqies' homemade beef burger

(adapted from The Ultimate Makeover Burgers by Angela Nilsen)

Ingredients:

400g lean beef mince 

5 spring onions, finely chopped 

2 finely grated carrots

2 garlic cloves, finely chopped

1 medium egg, beaten 

1 1/2 tsp olive oil, for brushing 

Salt & Pepper to taste

Preparation Method:

1. Tip the mince into a bowl with the spring onions, grated carrot, garlic, and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. 
2. Flatten each piece with your hands into a round, about 2 cm thick - or similiar width to your buns. Chill for 30 minutes or until ready to cook. 
3. Heat a griddle pan. Brush each burger on one side with some of the olive oil. Place on the hot griddle , oiled side down. Cook for 5 minutes on each side. 
4. Remove and let the burgers rest for 3 mins. 
5. Serve with salad and fries. Bon appetite. 

#292 Lemon,Rosemary & Thyme Roast Chicken

Ingredients:

Roast Chicken:

6 pieces of chicken leg (remove moisture with kitchen towels)

1 whole bulb garlic, thinly sliced

3 sprigs of fresh rosemary 

6 sprigs of fresh thyme

1 tsp lemon rind + juice

1 Tbs olive oil

4 Tbs Honey

 sea salt & pepper to taste

Preparation Method:

1. Preheat the oven to 190c (fan). Finely chop garlic, rosemary and thyme or use a food processor.
2. In a medium size bowl, add in the olive oil, honey into the mixed herbs until incorporated. 
3. Season with salt and ground pepper to taste.
4. Pour the herb mixture all over the chicken.
5. Place in the oven for 30-45 minutes, serve with coleslaw or anything you like. 

Coleslaw:

• 1/4 small red cabbage
• 1/2 small green cabbage
• 1/2 carrot, shredded
• 1 Tbs lemon rind
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 8 Tbs Mayonaise 
• 1 Tbs honey
• 1 tsp salt
• 1/4 tsp black pepper

Preparation method

1. Remove any tough outer leaves from the cabbage.
2. Trim the core and any tough stems from the cabbage and thinly slice.
3. Add to a bowl with the shredded carrot, lemonrind, lemon juice, olive oil, Mayonnaise, honey, salt and black pepper. Toss to combine.

voila! Bon appetite 

#105

Ingredients:

2 TBS extra virgin olive oil

1 pound pecan halves

3/4 teaspoon finely minced fresh thyme

1/2 teaspoon finely minced fresh rosemary

1 tsp sea salt

Preheat an oven to 375ºF (190ºC). Line a standard half sheet pan with parchment paper.

In a large bowl, toss the pecans with olive oil, herbs and sea salt. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are shiny with a deep golden color, around 15 minutes. Upon removing from the oven, sprinkle lightly with a pinch of sea salt. 

Cool completely, then store in an airtight container.

Makes 1 pound.  

Tiramisu

photos by Her. 

Ingredients:

1 packet of Sponge Fingers

3 large eggs, separated

3/4 cup sugar

1 (8-oz) container mascarpone cheese (1 scant cup)

1/2 cup chilled heavy cream

2 cups very strong brewed coffee or brewed espresso, cooled to room temperature

2 tablespoons unsweetened cocoa powder

beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. beat in mascarpone until incorporated.

beat egg whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. beat cream in another bowl with cleaned beaters until it just holds soft peaks. fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

in a shallow bowl, dip 1 sponge finger in coffee mixture, soaking it about for a few seconds on each side, and transfer to glass dish/individual glasses. repeat with more sponge fingers and arrange in bottom of dish. spread half 1 1/2" high of mascarpone mixture over sponge fingers. make another layer in same manner with remaining sponge fingers and mascarpone mixture. chill tiramisu for at least 4 hours.

ps/ I'm currently at Iman's house with his sister, Azyan. Waiting to surprise him after a long day at work :)