Appelbeignets (Dutch Apple Fritters)

Appelbeignets (Dutch Apple Fritters) are another sweet snack besides Oliebollen that are traditionally eaten in Holland on New Years Eve.

Apples are cored and sliced, dipped in cinnamon scented batter, deep-fried and dusted with more (and more..) cinnamon sugar. Family and friends gather together to warm up with these snacks of deep-fried goodness in the cold and freezing Dutch winter evening, while counting down to a brand New Year.

It has been a challenging year for me due to my troubled back. Looking at the bright side though, I am counting my blessing, like having my dearest family with me and like having found new friendships & opportunities through my blog. I am looking forward to a better year, with new hope and more travelling.

A big thank you to all of you that read and support my blog with all your lovely comments. I am looking forward to share more Malaysian and Asian inspired recipes in 2011.

I wish you all a very Happy New Year!

Appelbeignets (Dutch Apple Fritters)
Serves 6

Ingredients
3 large Elstar or Jona Gold apples (I used Pink Lady as these apples are not available in Sydney) 125 g all-purpose flour, sifted
2 tbsp caster sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
200 ml milk
1 egg
Oil for deep-frying
Cinnamon sugar for dusting

Method

1. Peel and core the apples. Slice the apples thinly as pictured.

   

2. Mix together the flour, caster sugar, baking powder, ground cinnamon and salt in a medium bowl.
3. Lightly beat the egg and milk. Slowly whisk in the egg and milk mixture into the dry ingredients.
4. Heat the oil in the deep-fryer to 180C.
5. Dip the apple slices into the batter and add to the hot oil a few at a time without over crowding. Deep-fry for 3-4 minutes, turning once until crisp, puff and golden brown.
6. Drain on paper towel, dust with cinnamon sugar and serve immediately.

Christmas Stollen - Daring Bakers' Challenge December 2010 + Family Christmas Celebration

When my parents-in-law decided to spend their Christmas with us in Sydney this year, I wanted to surprise them by baking a Christmas Stollen. When last month the Daring Bakers' Challenge for December was revealed to be Christmas Stollen, I knew I was destined to make it for Christmas.

Stollen is traditionally a German Christmas yeast bread to be eaten for breakfast on Christmas Day. The shape of the cake was originally meant to represent the baby Jesus wrapped in swaddling clothes.

The Dutch have adopted it and called it Kerststol and it is baked fresh and sold in many bakeries across the country. This Dutch version of the stollen is often more cakey (less bread like) than the German one.

The Dutch have created an even more popular off-spring of the traditional stollen to be eaten during their favourite coffee time - Kerstkrans - almond paste wrapped in thick flaky pastry, O-shaped to resemble a Christmas wrath. However, many Dutch still love to have stollen / kerststol to start their Christmas day.

I have chosen to make a traditional German version. This is another great recipe that I have adapted from Jane Lawson's Snowflakes and Schnapps cookbook. If you are as big a fan of this brilliant cookbook writer as myself, you may want to check out her new blog - EATspeak - on which she has started to document her travels and musings in Japan, where she is writing her next book (to be published in 2012).

The important fact you need to consider before making the stollen is that you should find a good quality Marzipan (almond paste). You can always make your own, but nothing beats a good imported one from Germany.

"Why is a good quality marzipan is critical to this recipe?", you may ask.

The answer to this lies in how stollen has to be eaten. Here are the steps:

1. Slice the stollen into slices.

   

2. Use a butter knife to remove the marzipan.

   

3. Spread the marzipan evenly across the surface of the slice and spread more butter on it.

We had a rather simple Christmas dinner. Not excessive, but with quality dishes. No seafood for us this Christmas as Mr J's parents do not eat any living thing from the Ocean. Here are some of the highlights:

Stollen for Breakfast

A morning trip to the beach

A few games of Cluedo with a few Bratwursts (German Sausages) on the BBQ in between.

Asparagus, Prosciutto, 65C Egg with Grated Parmesan

Fresh eggs from our chooks

Yasmin (left) & Emma (right)

Roast Boneless Murray Valley Pork Shoulder with Balinese Babi Guling Spices with Crackings basted in Turmeric infused Oil. (Will post recipe soon)

My MIL made her signature dish - a very retro Potato Salad with Granny Smith Apple, Spam (Yes, SPAM), Onion, Herbs, Worcestershire Sauce, Hard Boiled Eggs and Mayonnaise. (A childhood dish that Mr J craves for whenever he sees his beloved mother, whether in Australia or in Holland)

Mango, Lime & Mint Pavlova (Recipe HERE)

Hope you had a great Christmas and I will see you again in the New Year.

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

Marzipan Butter Stollen Recipe
(Adapted from Snowflakes and Schnapps by Jane Lawson)
Serves 10-12

Ingredients

85 g (3 oz / 2/3 cup) raisins
35 g (1 1/4 oz / 1/4 cup) currants
60 g (2 1/4 oz / 1/4 cup) glace cherries, chopped
40 g (1 1/2 oz / 1/4 cup) finely chopped candied lemon peel (I used mixed peel)
80 ml (2 1/2 fl oz / 1/3 cup) dark rum
1 1/2 tsp ground cinnamon
1 1/2 tsp fresh grated nutmeg
30 g (1 oz) fresh yeast
115 g (4 oz / 1/2 cup) caster (superfine) sugar
185 ml (6 fl oz / 3/4 cup) warm full-cream (whole) milk
450 g (1 lb / 3 cups) plain (all-purpose) flour
1 egg, at room temperature, lightly beaten
2 tsp natural vanilla extract
120 g (4 1/4 oz) softened unsalted butter, melted, plus 40 g (1 1/2 oz), extra
200 g (7 oz) soft marzipan (almond paste
1 egg yolk
90 g (3 1/4 oz / 3/4 cup) icing (confectioners') sugar

Method

1. Combine the fruit, lemon peel and rum in a bowl. Toss to combine, then cover and set aside overnight, stirring occasionally. Drain off any excess rum before using. Add the cinnamon and nutmeg and stir well.
2. Crumble the yeast into a small bowl, add 1/2 tsp of the caster sugar and 125 ml (4 fl oz / 1/2 cup) pf the warm milk. Mash together until smooth, then leave in a warm place for about 15 minutes, or until frothy. Soft the flour into a large bowl, then stir in the remaining sugar. Make a well in the centre and pour in the yeast mixture. Add the egg, vanilla, remaining milk and melted butter, add mix until you have a soft, sticky dough. Turn out onto a lightly floured work surface and knead for about 5 minutes, or until the mixture comes together and is less sticky. Place in a bowl, cover, and set aside for 1 hour, or until doubled in size.
   

   

3. Punch down the dough.
   

   

4. Turn out again onto the work surface and quickly knead in the fruit, in three batches, until it is well incorporated.
   

   

5. Return to the bowl, cover, and set aside for another 2 hours, or until risen.
   

   

6. Meanwhile, combine the marzipan with the egg yolk and 30 g (1 oz / 1/4 cup) of the icing sugar and mash to combine well.
   

   

7. Shape into a log about 3 cm (1 1/4 inch) wide and refrigerate.
   

   

8. Preheat the oven to 180C (350F). Shape the dough into a long oval and roll to make a 20 x 35 cm (8 x 14 inch) rectangle, about 1 cm (1/2 inch) thick.
   

   

9. Make a deep dent along the dough's length, just off-centre, with a rolling pin.
   

   

10. Place the marzipan log in the dent.
    

    

11. Pull the widen size of the dough over to cover and push into a dough on the opposite side to help adhere. Roll the edge so the join in underneath. (As I was holding the camera and Mr J has read the instructions wrongly and folded slightly the wrong way). Place on a greased and floured baking tray and rest for about 10 minutes.
    

    

12. Brush with a little of the extra melted butter.
    

    

13. Bake for 20 minutes, then reduce the temperature to 160C (315F) and cook for a further 25 minutes, or until it is golden all over and sounds slightly hollow when tapped.
14. Remove from the oven, brush over the remaining melted butter until dissolved. Evenly and thickly sift over the remaining icing sugar.
    

    

15. Allow to cool, then store in an airtight container or cover with plastic wrap overnight before cutting - this resting is important to achieve the correct texture. The stollen will keep well for about 1 week.

Mango, Lime & Mint Pavlova + More Christmas Recipes

I am being asked this question many time every Christmas, "What are you cooking for Christmas?"

As fickle minded as I always have been, the answer is always: "I am not sure.". I don't like planning ahead and my Christmas menu is often put together at the last moment, depending on what I feel like cooking or eating.

However, pavlova is a fixture on our Christmas table. Since we have decided to call Australia home 11 years ago, we have tried to integrate into the society. Finding the balance ourselves between history and present - as well as to raise Miss C as an Australian kid while knowing her parents' heritage - is part of integrating.

Having pavlova on our Christmas table is what we like to do every year. To celebrate being part of the great Australian family. Adding tropical flavours like mango, lime and mint is the tribute to my heritage.

Mango, Lime and Mint Pavlova Recipe
(Serves 6)

Ingredients

150 ml eggwhite (approximately 4 eggs)
220 g caster sugar
2 tbsp cornflour
2 tsp vinegar
250 ml single cream
3 medium size mango, cubed
Juice from 1 lime
Handful of mint leaves, finely shredded

Method

1. Preheat oven to 150°C (300°F).
2. Mix the eggwhite with an electric mixer and whisk until soft peaks form.
3. Gradually add the sugar, 1 tbsp at a time, whisking well after each addition, until the mixture is stiff and glossy.
4. Fold in the cornflour and vinegar and until just combined.
5. Shape the mixture into a log on a baking tray lined with non-stick baking paper.
6. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes.
7. Turn the oven off and allow the pavlova to cool completely in the oven.
8. Mix the mango cubes, lime juice and shredded mint leaves in a bowl.
9. Whisk the cream until soft peaks form. Spread over the pavlova, top with mango, lime and mint mixture.
10. Serve immediately.

Merry Christmas and Happy New Year!

Here are more Christmas recipes from me if you are looking for more inspirations:

Christmas Coconut Ice / Candies with Pandan and Rose Syrup

Coconut Christmas Wreaths

Pandan Coconut Macaroons

Christmas Glazed Ham with Guinness, Mustard, Marmalade and Pineapple Juice

Christmas Recipe - Chocolate Bacon "NOT Gingerbread" Cake House

Candy Cane Macarons

Cinnamon Chicken and Pine Nuts Pastries

Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly)

Here is the question: "Chocolate based or fruit based dessert?".

For me, it is always the latter. Best still if it is made out of mango. I blame it to my upbringing. Growing up in a tropical country, I was surrounded by an abundance of sweet, juicy fresh fruits all year round. My mum always brought out a fruit platter instead of a dessert after a meal. Papaya, star fruit, cloud apple (jambu air), mangosteen, mango and custard apple are some of my favourites. Among all the Asian fruit based desserts, mango pudding has to be my favourite. A dessert that is on my must order list during yum cha.

I am giving this popular dessert a modern take. The gelatine set mango pudding has been replaced with a light as air mango mousse using Italian meringue, pure mango puree and evaporated milk. I then topped it up with a sweetened condensed milk chantilly to give it a perfect finishing touch. Dig in!

Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly) Recipe Serves 4

Ingredients

150 g evaporated milk, chilled
Condensed milk chantilly (recipe follows)

Mango puree:
500 g mango flesh from 4 mangoes, diced
80 ml water

Italian meringue:
55 ml water
110 g sugar
2 egg whites

Sweetened condensed milk chantilly:
250 ml thickened cream
2 tbsp sweetened condensed milk

Method

1. To make mango puree: Boil the diced mango and water with high heat for 10 minutes until the mixture thickened and ressemble jam like texture.



2. Use a blender to purée it until smooth. Push it through a fine sieve to get rid of the fibre. Set aside to cool.



3. To make Italian meringue: Add water and sugar in a saucepan, gently heat and stir until sugar is dissolved. Turn up the heat and continue boiling until it reaches hard ball stage (128C).
4. Beat egg white with an electric mixer until foamy. Set the electric mixer on slow setting, pour in the boiling sugar syrup in a slow and steady stream. Continue the beating until the mixture reaches room temperature. It will look shiny and smooth.
5. To make sweetened condensed milk chantilly: Beat cream and condensed milk together with an electric mixer until soft peaks form.
6. To make mango mousse: Whip the chilled evaporated milk until foamy. Mix 100 g of Italian meringue with mango puree. Fold in whipped evaporated milk.
7. Divide the mousse in 4 dessert glasses. Chill in the fridge until set.
8. Serve with sweetened condensed milk chantilly.

Chinese Roast Duck

I used to live like a nomad. I left home at the age of 20. Four years of University in Penang Island with four different addresses. Six years of working life post graduation led me to live in different parts of Malaysia before moving to Sydney in 1999. More frequent travels to many other Asian countries until we finally settled down and bought our first property 8 years ago.

The lifestyle I had did lead to minimalistic living. One extra-large red suitcase was all I had. There were only a few treasured items that I knew would always be with me. These include two journals from my mum. Two journals full of recipes - handwritten by my mum dated from 1965 onwards. I have fond memories of growing up seeing my mum jotting down recipes she gathered. I remember as a child, I was telling my mum to give me these two journals when I grew up. There still is nothing else that I would want more from her. It's like having a piece of her with me, wherever I am, even thousands of kilometers away.

This Cantonese-style roast duck recipe is one of the many treasured recipes from her journals. Minimal changes have been made to this almost 40 year old recipe to make it suitable to cook it at home in a kitchen oven. It's critical during the air dry process to make sure the skin of the duck is dried completely with a slight golden hue before roasting the bird in the oven. You can even put an electric fan in front of the duck to speed up the process.

Unfortunately, you may not be able to get the crispy skin on the entire bird unless you have a rotisserie fixture in your oven. However, you can almost be guaranteed to get the golden crispy skin on the outside of the legs and breast and perfectly cooked moist duck meat on the inside if you follow the steps diligently.

Another winner of this dish is the sauce. The essence of the sauce is that it is able to absorb all the wonderful juices and drippings inside the cavity of the duck for an hour while in the oven. Then, it's cooked down to a thick, luscious dipping sauce.

I urge you to try this recipe soon, you know you are up for a memorable meal.

Chinese Cantonese-Style Roast Duck Recipe
Serves 4-6

Ingredients

1 whole duck, about 2kg
2 tsp five spice powder
1 tsp salt
4 cloves garlic
4 slices ginger
2 fresh red chillies
2 tbsp sweet bean sauce
2 tsp sugar
1/4 cup coriander leaves, finely chopped
1 tbsp honey

Sauce:
1 tbsp sugar
1 tsp sesame oil
1 tsp soy sauce
1 tsp shaoxing wine
1 tsp cornflour

Method

1. Boil a big pot of water, enough to submerge the whole duck.
2. When the water is boiling, put in the duck and let it boil for 2 minutes. Make the whole duck is submerged in the water.
3. Remove duck and drain. Discard the water.
4. Mix salt and 5 spice powder. Rub them all over the cavity of the duck.

   

5. Put garlic, ginger, chilli and bean paste in a blender and process to form a paste.

   

6. Heat 1 tbsp of oil in a fry pan under medium heat. stir fry the paste until fragrant.

   

7. Add 3 tbsp of water, sugar and coriander and continue stir fry for 1 minute.

   

8. Remove from heat. Let cool slightly and fill the cavity of the duck with the paste.

   

9. Stitch up the opening with kitchen twine or seal the opening with metal skewer.

   

10. Melt honey with 6 tbsp of boiling water with seasonings (salt and pepper).
11. Brush the honey mixture all over the duck. Repeat a few times to make sure every part of the skin is basted in the honey mixture.
12. Hang the duck in well aired / ventilated space for 3 hours or longer until the skin is completely dry.

    

13. Preheat oven to 180C (350F). Put the duck, breast side up, in a roasting pan and roast for 1 hour or until skin is crisp and meat is cooked.
14. To make the sauce: Drain all the sauce from the cavity to a saucepan. Add sugar, sesame oil, shaoxing wine, soy sauce and cornflour and cook until it's bubbling and thicken.
15. Carve the duck and serve immediately with the dipping sauce.