Red Cabbage with Apples Recipe

Red Cabbage with Apples Recipe
(Austrian Christmas Recipe)

Preparation time: 30 minutes
Cooking time: 1 ½ hours
Serves 6


Red cabbage is a typical Austrian side dish. During holidays, such as Christmas, people add apples to sweeten this already tasty dish. Red cabbage makes a good accompaniment to a Christmas Day holiday meal of roast goose, potato dumplings, and desserts such as Sacher torte and Christmas cookies.

Ingredients:

1 head red cabbage, finely chopped
1 small peeled onion, cut into quarters*
4 to 6 whole cloves
1 large green apple, cut into quarters
2 tbsp. apple cider vinegar
1 ½ tbsp. sugar
2 tbsp. vegetable oil
1 ½ tbsp flour

Cooking Methods:

1. Combine cabbage, onion, cloves, apple, vinegar, æ tbsp. sugar, and oil in a large pot.
2. Add enough water to cover the bottom of the pot.
3. Bring to a boil and then simmer until tender for about 1 to 1 ½ hours. Add boiling water if needed during cooking to maintain enough water at the bottom of the pan to keep the food from sticking.
4. Sprinkle flour and the rest of sugar over the mixture before serving.

Mini Puddings with Sweetened Butter Recipe

Prep: 30 mins (plus standing time)
Cook: 1½ hours
Makes: 16

Ingredients:

2 ½ cups mixed dried fruit
½ cup orange juice
125 gm butter - chopped
¼ cup brown sugar
2 eggs
½ cup plain flour, plus extra for rubbing into cloth
¼ tsp baking soda
2 cups stale breadcrumbs
16 x 20cm square pieces of cotton
16 x 12cm lengths of string

For Sweetened butter (makes 1 cup)
200g unsalted butter, chopped
½ cup icing sugar

Cooking methods:

1) Combine mixed fruit and orange juice in a bowl; leave overnight in fridge. Using an electric mixer, beat butter and sugar until combined. Add eggs, one at a time, beating well after each addition. Fold in fruit, flour, baking soda and breadcrumbs.

2) Wearing rubber gloves, dip cloth pieces into just boiled water for 1 mm. Wring out, spread on table, sprinkle extra flour over and lightly rub it into each piece. Spoon ¼ cup of pudding mixture into the centre of the cloth. Gather cloth around pudding and tie string tightly. Repeat with remaining pudding mixture and cloths.

3) Lower puddings into a large pan of boiling water. Cover pan with lid; boil for 1½ hours, replenishing with hot water as needed.

4) Use an electric beater to beat butter with icing sugar until creamy. Remove puddings from pan, leave to cool and serve with sweet butter.

Christmas tree Cupcakes Recipe

Preparation 10 mins
Cooking 20 mins
Serves 10

Ingredients:

Vanilla Cupcake:

125g plain flour
8g baking powder
125g butter
100g sugar
2 eggs
¼ tsp vanilla essence
2 tbsps milk

Butter Icing:
90g butter
210g icing sugar
Few drops of green food coloring

Decoration:
10 standalone cupcake cups
10 small ice cream cones
Some hundreds and thousands

Cooking Methods:

Preheat microwave oven to 180°C.

In a bowl, sieve together flour and baking powder.

Cream butter and sugar till fluffy.

Beat in eggs and fold in flour carefully. Stir in vanilla essence and milk. Be careful not to overmix.

Fill cupcake cups till about ½ full and place onto metal tray.

Bake on Convection 1 level at 180°C for about 20 mins.


Butter Icing:

In a mixing bowl, cream butter and icing sugar together until smooth and a spreadable consistency is achieved.

Set aside some plain color icing to spread on the surface of cupcake.

Add a few drops of green food coloring to the remaining butter icing and stir until color is well mixed.


To Decorate:

Place the green butter icing into a piping bag with a small star tip/nozzle. If necessary, use a serrated knife to trim top of each cupcake to create a flat surface. Spread the surface of each cupcake with plain butter icing and position an ice-cream cone (upside down) on top.

With the piping bag in one hand, pipe around the cone from bottom to top. Sprinkle with colorful sugar decoration.

Christmas Yule Log Recipe

Preparation 45 mins
Cooking 15 wins
Serves 10

Ingredients:

Cake:
160g semi-sweet chocolate, chopped and melted
50g warm water
5 egg whites
20g castor sugar
6 egg yolks
15g plain flour, sifted

Filling:
180g non-dairy whipped topping
¾ tsp chocolate emulco

Icing:
150g cooking chocolate
90g unsalted butter
90g whipping cream

Cooking Preparation:

Cake:
Preheat microwave oven to 180°C.

Line a 10.5” x l 4.5” metal tray with parchment paper.

Mix melted chocolate with warm water.

In a mixing bowl, whisk egg whites until frothy, add sugar and continue to whisk until egg whites are almost stiff.

In another bowl, whisk egg yolks till thick and pale. Fold in melted chocolate and flour.

Lightly fold one-third of the egg whites into chocolate mixture until combined, then fold in remaining egg whites.

Pour batter into prepared metal tray. Bake at 180°C for 12 to 15 wins or till cake is cooked.

Filling:

Whip ingredients in a mixer until thick.


Icing:

Place chocolate and butter in a microwave safe bowl. Melt in microwave oven for 20 secs. Stir and repeat process till chocolate is melted.
Stir in the cream until combined. Refrigerate for 30 mins, stir at times, till mixture is firm and spreadable.

To assemble, spread cake with whipped topping and roll into a log. Diagonally cut into two. Spread icing on each log. Use fork to make log pattern on icing. Sift icing sugar on top of log to make ‘frost’.

Refrigerate and serve chilled.

Gingerbread Man Cookies Recipe

Preparation 10 mins
Cooking 15 mins
Serves 10

Ingredients:

176g plain flour
¼ tsp soda bicarbonate
Pinch of salt
2 tsps ground ginger
1 tsp ground cinnamon
66g unsalted butter, cut in pieces
76g brown sugar
1 tbsp golden syrup
1 tbsp black treacle
½ tbsp milk
1 egg yolk, beaten

Royal Icing:
30g egg white
180g icing sugar
Few drops of food coloring


Cooking methods:

Preheat microwave oven 180°C.

In a large bowl, sift together flour, soda bicarbonate, salt, ground ginger and ground cinnamon. Rub butter into mixture until the mixture resembles fine breadcrumbs.

Add in brown sugar, golden syrup, black treacle, milk and egg. Stir well to combine.

Knead lightly until dough is formed. Place dough in between two plastic sheets and roll into ½ cm thickness. Cut out shapes with gingerbread man cookie cutter.

Place cookie dough onto a metal tray lined with parchment paper.

Bake the cookies for about 12 minutes or until the cookies brown in color. Let cool on a cooling rack.

The Royal Icing:

Mix egg white and icing sugar together bit by bit. (You may not need all the icing sugar). Add in a few drops of food coloring if you are making colored icing. Stir until color is even and well mixed.

Fill several bags with royal icing and decorate as desired.

Florentines Recipe

Ingredients:

1 oz cherries
1.5 oz flaked almonds
2.5 oz unsalted butter
2 oz caster sugar
2 tbsp double cream
1 oz sunflower seeds
0.75 oz chopped mixed peel
0.75 sultanas
0.5 oz plain white flour
4 oz dark chocolate, plain pieces

Instructions:

Crush the almonds slightly.

Prepare roughly cut pieces of cherries.

Prepare a solution of sugar in the butter and bring to the boil. Away from the heat, mix in flour, almonds, cherries, sultanas, mixed peel, sunflower seeds and cream. Grease a sheet of baking paper and place heaped teaspoonful amounts of the mixture onto it ensuring there is enough room for expansion during cooking. Bake till the edges are golden brown in 180 degrees centigrade (gas mark 4, 350 F) for about 7 minutes.

Take out of the oven and use a plain large metal biscuit cutter to make rounds by pushing into the biscuits. Bake again until golden brown.

Cool for a couple of minutes before removing to a wire rack for complete cooling.

Prepare melted chocolate by heating in a bowl over water at boiling point. Then take each biscuit and dip it into the chocolate so all the edge is covered. Place on non-stick paper till cooled.

Dodol Durian Recipe

Ingredients:
500 gms glutinous rice flour
1 tsp salt
850 gms brown sugar
850 gms sugar
9 cups coconut milk — extracted from 2 ½ grated coconuts
5 screwpine leaves
1 bowl durian flesh

Method:
1. Mix the glutinous rice flour with the coconut milk and salt in a pan. Stir over a medium flame, making sure it does not burn.
2. When the mixture starts to thicken, add the sugar, brown sugar, screwpine leaves and durian flesh.
3. Stir slowly over a low flame until thick and glossy.
4. Cool and cut before serving.

Candy Corn Recipe

Candy Corn Recipe

Ingredients:

8 ounces miniature marshmallows
1 pound powdered sugar, plus extra for dusting
2 tbsp water
Yellow and orange food coloring


Preparation:

Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Place in microwave on high for 1 minute, until the marshmallows are puffy and expanded.

Stir the marshmallows with a rubber spatula until they are melted and smooth. If some marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.

Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, divide it evenly into three balls. Set one ball aside, this will be the white portion of your candy corn.

Take one of the remaining fondant balls and flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add 4-5 drops of yellow food coloring to the center of the disc, and fold the disc over on itself so that the color is enclosed in the center of the fondant ball.

Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform yellow color. Repeat the process with the third small ball, adding orange coloring so that you end up with three smooth fondant balls, in white, yellow, and orange.

Now it is time to roll out the candy corn. If you have a very long countertop or workstation you can do it all at once, but if you are pressed for space you might find it easier to divide your fondant balls in half and assemble the candy corn in two batches.

On your powdered sugar-coated workstation, begin to roll the yellow fondant ball into a long worm shape, using your palms to roll it into a very long, thin cylinder. The exact size will depend on your preference for the size of your candy corn, but I recommend keeping it around ¼ to 1/3 of an inch thick. Try to keep it the same size along the length of the fondant strip, but some minor variation is fine. Once the yellow worm is rolled out, repeat the process with the orange and the white strips, placing them next to each other when completed. When you finish you should have three long cylinders of yellow, orange, and white fondant, each approximately the same length and width.

If your fondant is slightly sticky, you should be able to press the strips together to create one unified fondant strip with three colors. If they are well-dusted with powdered sugar, they might not stick. If this is the case, you can wet a pastry brush and lightly run it along the sides of the strips, and the water will cause them to fuse together.

Once your strips are firmly pressed together, you should be able to start cutting. Cutting them in their present state produces a rounded candy corn. If you prefer a flat candy corn, you can very gently run a rolling pin along the top of the tri-colored fondant strip, to flatten the tops and press them closer together. Use a large, sharp knife to cut triangles out of the fondant strip. Unlike store-bought candy corn, these kernels will have alternating white and yellow tips.

Keep the candy corn in an airtight container at room temperature for several weeks. This recipe will get sticky if exposed to too much moisture, so try it is best made and stored in a place with low humidity.

EGGNOG Fudge Recipe

INGREDIENTS:
1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 oz. white chocolate, coarsely chopped
1/2 tsp. ground nutmeg
1 jar (7 oz.) marshmallow creme
1 cup pecans, chopped
1 tsp. rum or rum extract

DIRECTIONS:
In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 min., or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.

Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

CHOCOLATE Cherry Fudge Recipe

INGREDIENTS:
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 oz. semisweet chocolate, coarsely chopped
1 jar (7 oz.) marshmallow creme
1 cup slivered almonds, chopped
1 cup dried cherries, chopped
1 tsp. almond extract

DIRECTIONS:
In a heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, Stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 min., or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and marshmallow creme; stir until smooth.

Add, almonds, cherries, and extract; mix until well blended.

Pour mixture into a 9-inch square pan lined with buttered foil. Chill; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Jelly Bean Fudge Recipe

Jelly Bean Fudge suitable for any occasion especially for Easter and kid’s birthday . Jelly Beans are a type of confectionery that comes in many different flavors. They are small and usually have a hard candy shell and gummy interior. The confection is primarily made of sugar.

Jelly Bean Fudge has a white chocolate base, a subtle coconut flavor, and is crammed with colorful, fruity jelly beans. You can substitute vanilla extract for the coconut and rum extracts, if desired


Ingredients:

2 cups (12 oz) white chocolate chips
2 cups Jelly Beans
1 (16 oz) can vanilla frosting
1 tsp rum extract
1 tsp coconut extract

Preparation:

Prepare an 8-inch square cake pan by lining it with aluminum foil.
Place the white chocolate chips in a microwave-safe bowl and heat in 40-second increments until melted, stirring in between.
Stir in the extracts and the vanilla frosting, and mix until well-combined. Allow to sit and cool for several minutes.
Reserve 1/4 cup of jelly beans. Stir the rest into the fudge, and spread the fudge in the prepared pan, smoothing the top.
Sprinkle the reserved beans on top of the fudge, pressing them lightly into the top.
Refrigerate until firm, at least 1 hour.
Cut and serve.

Click Bulk Jelly Beans to get your Jelly Beans online.

Tiny Peanut Butter Cookies Recipe

INGREDIENTS:

1 tablespoon water
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter
1/2 cup Peanut Butter
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons vanilla extract
6 ounces mini semisweet chocolate chips, 1 cup


PREPARATION:

Preheat oven to 375°

Put the ingredients water, flour, sugar, butter, peanut butter, eggs,
baking soda, salt, and vanilla in a mixing bowl.

Use electric mixer, and mix until just blended.

Increase mixer speed to medium. Beat for about 2 minutes and
scrape the sides of bowl from time to time.

Stir in the mini chocolate chips.

Drop batter by heaping teaspoonfuls about 2 inches apart on
large baking sheets. Bake 12 to 15 minutes, or until golden brown.

Place on wire racks to cool. Store in tightly covered container for
up to 3 weeks, or freeze in batches.

Carrot Cake Recipe

Delicious Carrot Cake Recipe!
Try it!
You'll love it!

Lemang and Rendang Recipe ~ Malaysia

Hari Raya Aidilfitri (Malay term for the Muslim festival of Eid ul-Fitr, Muslim celebration) is coming very soon. Here I would like to share traditional Malay (Malaysian) food for this special festive occasion.

Lemang is a traditional Malay food cooked in a hollowed bamboo stick. This dish is usually eaten with rendang.

Rendang is a popular dish in Malaysia which is traditionally prepared. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. It is made from beef (or occasionally chicken, mutton, water buffalo meat, duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender.

Lemang Recipe

1 kg glutinous rice
2 liters coconut milk ( Add in salt to taste)
Banana leaves
Bamboos

Soak glutinous rice in water for 6 hours.
Drain the glutinous rice.
Meanwhile clean the bamboos and insert the banana leaves in the bamboo as an internal wrapping.
Put the glutinous rice in the bamboo.
Pour in coconut milk until 1.5 inch higher than rice level.
Make stand for the bamboo and set alight firewood.
Cook the bamboos in the fire one side at a time.
You have to turn the bamboo regularly until cook to avoid the bamboo burnt.
Once cooked, let it cool to room temperature.
Split the bamboo; take out the rice with banana leaves.
Cut the rice 1~2 inch thick and serve with rendang.

Beef Rendang Recipe

1 cup oil
5 cm long cinnamon stick (kayu manis)
4 cloves (bunga cengkih)
6 star anise (jintan manis)
4 cardamom (pelaga)
1kg stewing beefcut into 1.5 to 2 inch cubes
2 cups thick coconut milk
4 teaspoons of assam water from tamarind pulp (assam glugor)
4 kaffir lime leaves (daun limau purut), julienned
2 turmeric leaf (daun kunyit), julienned
4 tablespoons of fried grated coconut (kerisik) *
3 teaspoons sugar or to taste
Salt to taste.
4 shallots (daun bawang)
4 cm lengkuas
5 stalks of lemon grass (daun serai)
5 cloves garlic (bawang putih)
5 cm (3/4 inch) ginger (halia)
10 dried chillies (cili boh) soaked in hot water to soften

Peel and coarsely chop lengkuas/galingale
Crush the lemon grass
Lightly mash up red chilies, cinnamon and cloves with a little
Peel and coarsely chop shallots, ginger and garlic. Put the above into an electric blender and blend into a smooth paste.
Fry the paste with a little cooking oil in a non-stick pan until fragrant then throw in the cinnamon, cloves, star anise and cardamom. Cook for about 8 minutes or so, adding water IF necessary. Pay close attention and make sure the paste is not overcooked.
Add the beef cubes, coconut milk and tamarind water. When mixture boils, reduce heat to medium and cook for about 30 minutes. Stir often to prevent curdling.
When the meat is almost cooked, add in kaffir lime leaves, turmeric leaves and fried grated coconut.
Add sugar and salt to taste.
Reduce fire and gently cook until the meat is really tender and the gravy has disappeared.

* To prepare fried grated coconut

Fry 300g fresh grated coconut in a dry wok or wide shallow saucepan until brown on slow fire to avoid scorching. Ground the fried coconut until oily. Leftover fried grated coconut can be kept in an airtight container.