Old fashioned Fudge

Wanting some sugar fix? Old fashioned Fudge is one of the best sweet treats.. They can be kept in airtight container for few days (if they lasts that long!) 

Old fashioned Fudge

1 can condensed milk

500 ml sugar

25 ml golden syrup

75 ml water

60 g butter

5 ml vanilla essence

Step 1

Put sugar and water into a large heavy saucepan. Stir over a low heat until the sugar has dissolved.

Step 2

Add the butter and syrup and stil until the butter has melted.

Step 3

Add the condensed milk and stir until it comes to the boil

Step 4

Boil very slowly on low heat, stirring every minute or 2, until soft ball stage (the mixture will darken to a deep caramel colour and will start to form sugary crystals on the sides, sounding like sand when you scrape it).

Step 5

Remove from the stove, add the vanilla and beat it with a wooden spoon for 5-10 minutes until it starts to thicken (beating the fudge will ensure a great texture when completely cooled)

Step 6

Pour into a greased pan and leave to cool.

Step 7

Cut into squares when cold.

Salt and Pepper Squid

Ying's Seafood restaurant in Sydney recipe for this delighted salt and pepper squid.. I love the chilli, spring onions and garlic tats with the spices mix.. The rice wine vinegar adding a nice aroma at the end... and Again, thanks to my lovely friend Maria who shared this recipe link :D 

Ingredients

Five-spice mix

1 tbsp ground ginger

1 tbsp celery powder

1 tbsp chicken stock powder

1 tbsp salt

1 tsp five-spice powder

Squid

500 g fresh whole squid

2 tbsp self-raising flour

vegetable oil

cornflour

4 spring onions, chopped

2 garlic cloves, chopped

1 red chilli, chopped

½ tbsp rice wine vinegar 

Instructions

Combine the ingredients for the five-spice mix and set aside.

Clean the squid by pulling the tentacles from the body. Wash out the tube and remove the clear 'backbone’. Peel off the skin if desired. Cut the tentacles from the head and discard the head. Cut the tube into triangles, which helps the squid to curl during cooking.

In a bowl, mix the self-raising flour with 1 tbsp vegetable oil and a little water to make a paste. Add the squid pieces and tentacles and coat well. Sprinkle and toss with enough cornflour until the pieces are dry.

Heat enough vegetable oil in a wok for deep-frying. Add the squid, in batches, and cook until golden and crisp.

Remove with a wire basket or slotted spoon. When all the squid is cooked, drain most of the oil from the wok.

Add the spring onion, garlic and chilli to the wok. Stir-fry for 30 seconds, until aromatic. Return the squid to the wok, add 2–3 tsp five-spice mix and toss well. Add the rice wine vinegar, toss and serve immediately.

Leche Frita (Spanish Fried Custard)

My lovely friend, Maria shared the link of this yummy Spanish dessert recipe .. of course, I can't resist it!.. I love the cinnamon sugar coated taste .. Very nice indeed! 

Ingredients

500 ml (2 cups) milk

½ lemon, zest peeled into strips

6 egg yolks, plus 2 eggs, lightly beaten

260 g caster sugar, plus 150 g (⅔ cup), to dust

75 g (½ cup) cornflour

2 tbsp lemon juice

1½ tsp ground cinnamon

vegetable oil, to deep-fry

100 g (⅔ cup) plain flour

Instructions

Place milk and lemon zest in a small deep saucepan over medium heat for 5 minutes or until just starting to simmer. Remove from heat and stand for 10 minutes to infuse. Grease and line a 15 cm x 15 cm x 6 cm heatproof container with plastic wrap.

Strain infused milk, removing zest. Whisk together egg yolks and 110 g sugar in a large bowl, then whisk in cornflour. Gradually pour over the infused milk, whisking constantly until combined.

Pour mixture into a clean saucepan. Add lemon juice, then cook over medium heat, stirring constantly with a wooden spoon and scraping the sides and base of the pan, for 4 minutes or until thickens. If it appears slightly lumpy, use a whisk to remove lumps. Keep stirring for 1 minute or until thick and smooth. Immediately transfer to the lined  container and cover with plastic wrap so it touches the surface of the custard. Cool to room temperature, then refrigerate for 3 hours to set.

Turn custard out and cut into 5 slices, then cut each slice into 3 pieces. Combine remaining 150 g caster sugar and cinnamon in a bowl and set aside.

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).

Place lightly beaten eggs and plain flour into separate shallow bowls. 

Dip custard squares in egg to coat, draining off excess, then carefully coat in flour. Working in 3 batches, fry custard squares for 2 minutes or until light golden. 

Remove with a slotted spoon and drain on paper towel. Roll in cinnamon sugar while hot and serve warm.

Cherry Ripe balls

It has been a talk about these Cherry Ripe balls lately throughout my FB page.. Just have to find out what the fuss is all about!... and they are so delighted! ..and super easy to make on one of those lazy days :) .. The hard part was ... Not to eat the ingredients before making it into balls! 

Ingredients

2 packets Choc Ripple Biscuits 

1 x 395 g tin condensed milk 

220g x Cherry Ripe bars, roughly chopped 

Coconut for coating

Method

Process biscuits into fine crumbs.

Mix biscuits, condensed milk, and chocolate bars together.

Roll into tablespoon-sized balls and roll in coconut.

Refrigerate.

Spicy Fried Chicken

I modified this Spicy fried chicken from the Chin Chin's chicken wings in Melbourne to suit my spicy taste bud :) .. I should really call this chook.. MFC (Manie Fried Chicken) ..  I used chicken maryland pieces instead of wings. Nice weekday lunch.. Either serve with coleslaw and hot chips or anything from steamed rice, mashed potatoes as you wish. 

1.5L stock 

4 pieces of chicken maryland or 8 drumsticks or 16 wings 

3/4 cup of hot chilli sauce

2 tbs garlic powder

1 tbs paprika powder

1 tbs curry powder

3 tbs vegetable oil

fish sauce, for dipping

Self rasing flour, for coating

vegetable oil, for frying

1/2 tbs sea salt

1/2 tbs cracked black pepper

Dipping sauce 

1 stem lemongrass (pale part only), finely chopped

1 small knob ginger, finely chopped

1 clove garlic, crushed

2 large red hot chilli, crushed

100g palm sugar, grated

1/2 cup lemon juice

1 kaffir lime leaf, finely chopped

fish sauce, to taste

Method:

In a bowl, mix hot chilli sauce, garlic powder, paprika powder, curry powder and 3 tbs vegetable oil.

In a large heavy-based pot, bring stock to the boil. Add chicken wings and return to the boil. Reduce to a low simmer and cook for 5–10 minutes (the meat should be very tender). Take off the heat then remove wings from liquid and place on a tray. Allow to cool. Marlinate the chicken with the sauce mixture and cover. Put it in the fridge overnight or at least few hours.

In the meantime, make the dipping sauce by pounding the lemongrass, ginger, garlic and chillies to make a paste. Put to one side then in the same mortar and pestle start dissolving the palm sugar with a bit of lemon juice. Rub that in slowly, adding more juice as you go. When it dissolves into a paste, mix together with the pounded chilli mixture, kaffir lime leaf and a splash of fish sauce. Taste and add more fish sauce if you think it needs it.

To finish the chicken, dip in fish sauce then self rasing flour, shaking off any excess. Deep-fry in hot oil until crisp and golden (about 10 minutes).

Arrange on a serving plate, sprinkle with sea salt and ground black pepper.

Serve with dipping sauce in a dipping bowl.You’ll have some dipping sauce left over, which will keep for about a week in an air-tight container in the fridge.

Angelique's best carrot cake in Australia

This cake won the Australia best carrot cake, by Angellique Lazarus from Sydney "This cake really fitted the bill,'' said Allan Campion. ''It is something you might throw into a bowl in the home kitchen with a quick stir and put it in the oven. It is homely, honest and easily done.''

Judges: 

Allan Campion, chef, author and tour guide; 

Matt Dawson, chef at Captain Baxter; 

Suzanne Farrell, of Fringe Food Festival; 

Phillippa Grogan, of Phillippa's Bakery, Melbourne; 

Neil Hargreaves, of group n.b.; 

Michael James, of Tivoli Bakery, Melbourne; 

Leon Mugavin, owner of Leaf Store, Elwood.

Ingredients

CAKE

375g plain flour

2 tsp baking powder

1 ½ tsp bicarb soda

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp allspice

2 tsp salt

345g castor sugar

375ml vegetable oil

4 eggs

3 medium carrots, grated

220g tin crushed pineapple, drained

200g pecans, chopped

GLAZE

2 tbsp vegetable oil

110g brown sugar

2 tbsp milk

40g pecans, chopped

ICING

250g cream cheese, room temperature, cut into cubes

125g unsalted butter, room temperature, cut into cubes

500g icing sugar

1 tsp vanilla extract

Methods

1. Preheat the oven to 180C (160C fan). Grease a 23cm round cake tin and line with baking paper.

2. Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add to the dry ingredients. Mix well then add the carrots, crushed pineapple and pecans. Mix to form a smooth batter and pour into the cake tin.

3. Bake for 30 minutes then quickly prepare the glaze by placing all the ingredients for it in a small saucepan and heating over medium heat, stirring, until all the ingredients are combined.

4. Pull the cake out on the oven rack and carefully pour the glaze over the cake.

5. Bake for the rest of the baking time, roughly 40 minutes or until a bamboo skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes in the tin on a wire rack. The glaze will have melted onto the tin, so take a butter knife or metal spatula and run it carefully around the inside of the tin. Upend and allow to cool on the wire rack.

6. Prepare the frosting by whipping the cream cheese, butter, icing sugar and vanilla essence together in a bowl. Put the cake, bottom side down, on a serving plate and cover the top of the cake with frosting. Allow to set for several hours before serving.

Rich Chocolate cake

Chocoholic heaven... Rich Chocolate cake :) very simple and easy to make this very rich and moist chocolate cake.. 

Ingredients

Chocolate Cake

1 cup plain flour

1 cup  sugar

1/2 cup cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon espresso powder

1/2 cup milk

1/4 cup vegetable oil

1 egg

2 teaspoons vanilla extract

1/2 cup boiling water

Chocolate Frosting

3/4 cup butter, softened

1/2 cup cocoa

2 1/2 cups icing sugar

1/4 cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

Instructions

Preheat oven to 180C. Prepare 10 x 20 cm cake tin or 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Pour the batter into prepared pan.

Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.