Cape Gooseberry Tart with Raspberry Sorbet

A little bit of research gave me the reason as to why these Cape Gooseberries were on sale at the local market. They're normally in season from March-July but I haven't really seen them in stores till just recently. Most of the ones I could find were without the papery husk which I find so beautiful. I did, however manage to find some with the husks that weren't at an outrageous price so I picked up two boxes.

Inside the husk is a golden-coloured berry that's slightly tart and sweet at the same time. I've always wanted to try out a variety of tarts so a gooseberry tart was the way to go this time.

I filled the tart shell with some fresh raspberries that I just mashed up with a fork and some icing sugar, piped in some orange pastry cream, and topped it all off with a gooseberry compote. I paired it with some raspberry sorbet to match the fresh raspberries in the tart. If you were to make the raspberry sorbet though, I strongly urge you not to buy the frozen raspberries in syrup as I did because it turned out way too sweet and yet the flavour wasn't that strong. Fresh would be best, and if not, frozen whole raspberries are the way to go! The sweet dough tart recipe, by the way, is really easy to work with and doesn't shrink at all.

Sweet Dough Tart

83 g icing sugar
167 g butter, soft
vanilla, lemon zest to taste
250 g pastry flour
1 egg yolk

-Beat the sugar and butter till combined and add the flavourings. Add the yolk and mix. Add the flour last and mix till combined. Line tart shells and blind bake at 350 degrees fahrenheit till golden. Cool.

Orange Pastry Cream

5 egg yolks
15 g cornstarch
50 g sugar
250 ml milk
zest of 1/2 an orange

-whisk together the yolks, sugar, and cornstarch. Bring the milk and zest to a boil and slowly pour in the egg mixture while whisking. Pour back in the pot and whisk over medium heat till thickened and whisk, cooking for one minute more. Pour into a bowl and chill.

Cape Gooseberry Compote

1 pint husked cape gooseberries, quartered
100 ml simple syrup (equal parts sugar and water, boiled)
1/2 tsp vanilla paste
zest of 1/2 an orange
1 tsp cornstarch

-Bring the syrup to a boil with the vanilla and orange zest. Dissolve the cornstarch in some cold water and add to the mixture. Bring to a boil till thickened and add the gooseberries. Simmer for 5-6 minutes and drain. Cool down.

Raspberry Sorbet

500 g raspberries, pureed and strained
500 ml simple syrup
500 ml water

-Mix all and put in ice cream maker.

Smiley Cookies!

These are probably the happiest cookies ever! Don't you think? This is Martha Stewart's recipe for lemon cornmeal cookies and they've got an excellent texture and crunch to them due to the cornmeal. The lemon zest adds a fresh flavour and I just added some chocolate piping 'cause it looked so damn cute! You can't really tell in these pictures but they do look quite yellow after baking so they almost look like cute little suns.

And here's the whole lot of them:

Lemon Cornmeal Cookies
by Martha Stewart

12 tbsp butter
3/4 cup sugar
pinch of salt
1 tbsp lemon zest
1 egg
1 cup cornmeal
1 1/2 cups all purpose flour

-Beat the butter, sugar, salt, and zest. Add the egg and beat till combined. Add cornmeal and flour and mix till just combined. Roll into 3/4" balls and flatten on baking sheet. bake at 325 degrees fahrenheit till bottoms are golden (8-10 mins). Cool and decorate as desired. I got about 50 cookies out of this recipe.

Mini Bluebird Cupcakes

Really fluffy chocolate cupcakes filled with Nutella and topped with a cute little bluebird sitting atop some chocolate frosting? Now who wouldn't want that.

These are mini cupcakes and I used Sherry Yard's recipe for the cupcakes which results in a very sponge-y cake. After baking them I filled a small piping bag with Nutella and piped in enough into each cupcake so that it was almost squirting out. Topped it off with some chocolate frosting which was just butter, icing sugar, and melted chocolate, though I'm sure just using whipped ganache would be excellent too! The birds took me a while to figure out how to pipe them but just one teardrop shape as the body, a small round head on top of that, and small, flat, teardrop-shaped wings did the trick.
Aww...look at nest of them.....so adorable!

Strawberry and Vanilla Cream Cake

My friend's birthday was last week and I know she loves strawberries. Lucky for her, strawberries are getting so much sweeter now unlike the water-tasting ones a few weeks ago. I decided to go against my French-trained instincts and do a more "Asian" style cake. You know, the usual ones with sponge cake, whipped cream, and fresh fruits.

I made a really fluffy sponge cake with some strawberry puree, split into three layers, and filled the inside with vanilla bean whipped cream, strawberry jelly, and fresh, diced strawberries. Topped it off with more whipped cream and some delicious looking strawberries and it was done! The good thing about this cake is that once you have everything prepared, assembling and decorating is a cinch. Though it's not in this picture, I also made some spun caramel sugar to decorate which my friends loved!

Sponge Cake

7 egg yolks
3/4 cup sugar
vanilla
pinch of salt
3/4 cup puree
1/2 cup oil
2 cups all purpose flour
7 egg whites
3/4 cup sugar
1/2 tsp cream of tartar

- Whip the yolks with the sugar, vanilla, and salt till it forms a ribbon. Add in the oil and puree in a stream, while the machine is running. Turn down the speed and gradually add in the flour. In a clean bowl, whisk the egg whites and remaining sugar and cream of tartar till it forms stiff peaks. Fold the whites into the previous batter and pour into a pan and bake at 350 degrees fahrenheit till springy. Cool upside-down.

Stir Fried Korean Rice Cake with Enoki Mushrooms, Carrots, and Garlic Stems

This is what I had for lunch the other day. Looks pretty good eh? Garlic stems are in season these days and for those of you who have never tried them before, you really should. They aren't as garlic-y as you'd think they would be and after it's stir-fried, it has a mellow sweetness to it.

I love Korean rice cakes. They come frozen in a small bag so you can just cook as much or as little as you want without worrying about waste. And the big plus in this; no need to defrost! Add in some quick defrosting, and quick peel shrimp and some mixed veggies and sweet chili sauce (my favourite!) and you're good to go.

Stir Fried Korean Rice Cake

Handful of frozen Korean rice cake
1/4 of a bunch of enoki mushrooms
small carrot, julienned
1 clove of garlic, minced
4-5 garlic stems, roughly chopped

2-3 tbsp sweet chili sauce
7 quick peel frozen shrimp, defrosted

- Heat up a small frying pan and add the garlic. Sweat a little till almost golden. Add the frozen rice cake and stir fry for 1 minute. Add the garlic stems and carrot and stir fry for 2 minutes. Add a little water and cover to let it stem for another 2-3 minutes. Add shrimp and fry till cooked through. Add mushrooms at the end and the sweet chili sauce. Stir till combined and sauce is heated through. Remove from heat and serve!

Melon Bread

I've always loved Melon Bread (or "Por Lo Bao" as it's also known in Chinese). It has that sweet, slightly crunchy top, and is soft and fluffy, underneath the crust. The recipe I tried out has a crust that's even more "cookie" and the bun itself is very soft. I made half with some home-made azuki bean filling and sprinkled a little black sesame on top to distinguish it from the plain ones. The plain ones here have the traditional cross-hatch design on the top.

Melon Bread:

175 g bread flour
8 g fresh yeast
115 g water
25 g sugar

-mix above ingredients and leave to proof for 2 hours

50 g bread flour
25 g pastry flour
3 g salt
45 g sugar
12 g milk powder
25 g milk
12 g shortening/lard

- mix all except the shortening into the proofed dough. When mixed, add shortening and knead till elastic. Cover and proof for 30 minutes.




-meanwhile, make the cookie dough crust:

60 g sugar
25 g butter
40 g eggs
3 g rum
10 g milk
120 g pastry flour

- cream the butter and sugar. Add the eggs and liquids and mix till combined. Add flour last and form dough.



-Take the proofed dough and scale out 50 g each and form into balls. Flatten out a small piece of cookie dough and wrap on the top of the ball. Score a design on the dough and sprinkle with sugar. Proof for 1 hour. Bake at 350 degrees fahrenheit till slightly golden, rotating pan halfway.



And here's the finished product:

A Trip to Ganache Patisserie

The other day, my sister and I went to Yaletown and stopped by Ganache Patisserie to see what new items they had. Unfortunately, they were out of the Pave au Moka so I got this: a Chocolat Canneberge. It had thin layers of chocolate sponge cake and feullentine (tiny, crumbled, wafer-thin biscuits) , white chocolate mousse with dried cranberries, and a chocolate mousse on top. I thought it was good but it didn't "wow" me. Not enough cranberry taste I think.

My sister had this which their Opera Noisette. Their layers were thicker than what I've normally seen but still quite good. It has a good mix of hazelnut and pecan flavour and that feuillentine layer as well which gives it a good crunch. The Opera was also in a very generous portion.
If you do end up at Ganache, I highly recommend their Concorde Framboise. That raspberry jelly layer inside is absolute heaven!

Cheesecake Tart and Rum Cake

This was kind of a last minute improvisation because I had some mango cheesecake mousse left over from an previous cake. I added some chopped lychees to it and filled up some silicone domes to set. I had seen some really pretty tarts before where it was filled with creme caramel or some other type of mousse so I decided to try it with some puff pastry. I made kind of vol-au-vent type thing with it, sprinkled a little bit of sugar, and baked it to a nice golden crisp.

I made myself some mango compote with a pinch of orange zest and filled the tart with that first before placing the glazed cheesecake on it. The sides were showing a bit and it needed a little bit of colour so I took some strawberries that I had and made little tiny balls with my mini melon-baller, which by the way makes everything look so cute and dainty. The little tiny balls of fruit were, as my old chef used to say, "fruit caviar".

This rum cake was a request of my mother's friend due to the fact that she loves rum so much. I had warned her that the rum in here was quite a strong dosage and she said that that was what she had wanted. This is a small version with some slivered almonds on the bottom (the cake is reversed after baking) and it is injected with lots of rum glaze.

Konnyaku Jelly

Konnyaku Jelly is a popular Asian snack/dessert and is usually sold in small plastic containers. Unlike gelatin, which is animal-based, konnyaku is plant-based which makes it vegan friendly. The texture is also slightly firmer than gelatin which makes it great for filling in stiffer molds.

Here I made some lychee ones with some fresh mango, and mango jellies with canned lychee. They were very refreshing and are especially good on hot days.


Konnyaku jelly powder is sold at most asian supermarkets and come in small boxes like this:
This already contains sugar and the malic acid used to activate the power. All you need to do is boil water or whatever juice you would like and pour the powder in, stirring often for a minute or two. Then, you just pour it into your molds and poke in whatever fruits or nata de coco you like.

Another advantage that this type of jelly has to gelatin is that you can put fresh kiwi and pineapple in it without worrying about the natural enzymes in the fruit destroying the gelatin.

One warning though, it does set very very fast so be sure to have all your fruit cut up and ready to go.

Quick(er) Beef Bourgignon and Yam Fries!

Last night, I was craving some beef stew so I invited my sister over for dinner 'cause you can't really eat stew by yourself. Beef bourgignon is my favourite but I didn't have much time to fuss over it and I hadn't bought the meat the day before so I didn't marinate it in red wine like I normally do. This wasn't bad though. It's a good, quick throw together type of dish and it just needs some time in the oven so you can deal with other things.

I thought the dinner needed some sort of appetizer to snack on and since we both love ordering yam fries whenever we go out, I decided to give it a try. Mind you, it was my first time deep-frying at home so I was a little scared that I would start a fire but it wasn't as scary as it seemed. I actually fried it twice. The first time just till the yams were cooked through and starting to brown, and the second time at a slightly higher temperature to brown and crisp. I do suggest cutting the yam "batonnets" slightly thinner though as they will be more crispy. All in all, they turned out pretty well and not at all greasy. I served it with some garlic parsley mayo on the side and it was a done deal.

Beef Bourgignon
2 lbs beef chuck, cut to 3/4 " cubes
2 carrots, sliced on a diagonal
2 celery sticks, coarsely chopped
2 cloves garlic, minced
1 onion, diced
1/2 cup red wine (preferably burgundy)
4 tbsp flour
200 ml beef stock

- Heat a medium saucepan on high with vegetable oil and brown all the meat. (Do in batches if necessary) Remove meat and saute all the vegetable except the garlic. Add garlic once onions begin to turn translucent. Stir for 1 minute and add the red wine, stirring the bottom of the pot to scrape up the browned bits. Reduce the liquid till half and add the flour, stirring to coat everything. Add the stock and bring to a boil. Add back the meat and bring to boil and place in a 400 degree fahrenheit oven for 1 1/2 -2 hrs.