About missamateurchef

Lifelong foodie turned home chef. A girl with a passion for food and all the beautiful things in the world...

Salted Caramel Chocolate Chip Cookies

Posted on April 24, 2016 by missamateurchef

My husband, like many other men, was not a big fan of desserts. He’d always said to people that he didn’t have a sweet tooth, but a salt tooth. Given the choice between a decadent chocolate cake and a simple pack of potato chips, it would be the savory latter every time. But then he discovered something better than sweet, something better than salty, which was the two of them combined together – salted caramel. Everything has changed since then… From Pierre Hermes macarons to Häagen-Dazs ice-cream, he orders everything with salted caramel. The salt-sweet combo is somehow so surprising and compelling; two very opposite flavors, instead of overshadowing one and other, tingle away in conjunction…

It’s his birthday today so I’ve made him these salted caramel cookies to celebrate!

Dear C, you are the salt to my caramel, milk to my cookie, gin to my tonic… best to my friend and love of my life…Happy birthday! I can’t wait to grow old with you ❤

(Yield 2 dozen cookies)

Ingredients:

1 stick butter, unsalted, melted
1/2 cup granulated sugar
3/4 cups brown sugar
1 tablespoon vanilla extract
1 egg
1/4 cup caramel sauce
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cups semi-sweet chocolate chips
1 tablespoons sea salt for sprinkling

Directions:

Preheat the oven at 180 deg C.
In a large bowl, cream together butter and sugar with hand mixer until fluffy (about 2 minutes).
Add in vanilla extract and egg, beat until incorporated, pour in caramel and beat until incorporated, scrape down the sides of the bowl with a spatula from time to time.
In another bowl, combine all the dry ingredients including flour, baking powder and baking soda.
Slowly add the sugary mixture to the dry ingredients.
Add in chocolate chips. Stir until they are evenly mixed.
Place dough in the refrigerator for an hour.
Line baking sheet with silicone baking mat.
Scoop dough into a 1 tablespoon size cookie scoop and place the dough onto the prepared cooking sheet.
Place about 2 inches apart. Flatten the dough balls slightly.
Bake cookies for 11-12 minutes, until edges are slightly golden brown.
Remove from oven and sprinkle with sea salt. Allow them to cool on the baking sheet for 3 minutes, and then transfer to a cookie cooling rack.

Pavlova with Strawberry Jam and Rosewater Chantilly Cream

Posted on April 17, 2016 by missamateurchef

Unlike its distant cousins macarons which have gained so much attention in the culinary world, pavlova- also a meringue based dessert, remains rather less known. The dessert was believed to be created by a hotel chef in the 1920s in honor of the beautiful Russian ballet dancer Anna Pavlova during one of her tours to Australia and New Zealand (thanks Wikipedia!). A pavlova is made with a French meringue which is cooked in the oven for a long time, about an hour, at a very low temperature to let it dry out. The outer shell of the meringue should be crisp, while the interior has a fluffy, marshmallowy texture. The cooled meringue is then topped with whipped cream and fruit right before being served. Nothing beats a good pavlova in springtime – light and airy, topped with seaonal berries, it feels a lot “healthier” than it really is!

(6 servings)

Pavlova
Ingredients:

3 egg whites
1/2 teaspoon cream of tartar (can be substituted with white vinegar)
Pinch of salt
3/4 cups sugar

Directions:

Preheat oven to 120 C.
Line a baking sheet with parchment paper. Draw 4 4-inch circles on the parchment paper.
With an electric mixer set to medium, whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Stop when the meringue is thick and can form stiff (around 6 minutes in total).
Spoon mixture inside the circle drawn on the parchment paper. Start from the center, spread mixture toward the outside edge, building edge slightly, and leave a slight depression in the center.
Bake for 1 hour and 20 minutes. (Halfway through baking rotate the baking sheets so the meringues will cook as evenly as possible.)
Allow to cool in the oven before trying to remove them from the parchment paper (otherwise they may stick!).

Rosewater Whipped Cream
Ingredients:

2 cups heavy whipping cream
2 tablespoons powdered sugar
1 drop of red coloring
a very small amount of rose water

Directions:

Add the cream to the bowl of an electric mixer.
Beat on high speed until it begins to thicken.
While the mixer is still running gradually add the sugar and coloring.
Once the whipped cream is ready turn off the mixer.
Add rosewater in small amount. Taste and see if you think the whipped cream has enough rose flavor, if not repeat the process. (Rose water can be quite potent so you don’t want to overdo it.)
Assemble the dessert by putting the whipped cream on top of the Pavlova, add strawberry jam and berries for garnishing.

Cheese and Bacon Bread Bake

Posted on April 10, 2016 by missamateurchef

Rise and shine, it’s breakfast time! Sunday is my favorite day of the week, no morning rush or unmet challenges, finally there is time to sit back and enjoy a relaxing breakfast. This bread bake is a savory version of bread pudding. The recipe only calls for simple ingredients, you can always manage to scrap together some version as long as you have egg and bread.It tastes like a cross between a quiche and omelette; moist, custardy on the inside while the edge is crunchy and golden…

A Sunday well spent brings a week of content, start your day with a smile and a great breakfast!

Ingredients

250g bacon, diced
6 eggs
1 carton of milk
Pinch of salt and black pepper
I semi- baguette (preferably slightly stale) cut into 1 inch cubes
2 cups grated Mozarella cheese
Parsley, for garnish

Directions

Preparation beforehand:

Heat a large non stick pan over high heat. Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned.
Remove the bacon from the pan and drain the excessive oil.
Whisk the eggs, milk, salt and pepper in a bowl.
Place the bread in a large bowl. Pour in the egg mixture, 1½ cups cheese and cooked bacon
Set aside in the fridge for at least 30 minutes ( so all the egg is soaked into the bread) or overnight.

To Cook

Preheat oven to 180C.
Coat a 9″ cake tin with butter.
Pour the bread mixture into the cake tin, scatter with remaining uncooked bacon and remaining cheese. Cover loosely with foil.
Bake for 25 minutes, then remove the foil and bake for a further 10 minutes until golden on top.
Garnish with parsley.
Allow to rest for 5 minutes before cutting into slices to serve.

Taiwan- Yilan

Posted on April 7, 2016 by missamateurchef

Cycling on the farm roads of Yilan, fringed with healthy looking weeds, feeling the air- light and crisp on my skin, there seemed to be so much space to breathe in. Coming from Hong Kong, where everything is so tightly cramped in, the streets so suffocating in comparison. I couldn’t help but smile, feeling as though I’d climbed from a dim basement to a spacious garden.

Sanshing (Three Stars) town is famous for its spring onion. Unlike our local spring onion with flat stalk/leaf, spring onion in Sanshing has giant round stalk and it’s extra fragrant and flavorful. The restaurants in Yilan take great pride in this local produce; it is commonly incorporated in dishes to add a note of crunchiness and green freshness. Have you ever felt stalked by certain food? Ok, it may sound delusional but this was exactly how I felt when I kept seeing spring onion all over the place… in pancakes, dumplings, or cooked with chicken as skewers… showing the sincerest respect for locally grown ingredients from the Yilan people.

Chicken Cordon Bleu

Posted on March 26, 2016 by missamateurchef

Happy Easter everyone! To me, Easter means more than just chocolate eggs, it also signifies the start of spring. While I am busy updating my wardrobe with all the pastel-color items. My slumbering taste buds also tingle in anticipation of the fresh new flavors of the approaching season. Lighter dishes for brighter days- it’s time to bid farewell to all the hearty soup and stew!

Chicken cordon bleu is possibly the most famous “French” chicken recipe in the world when, in fact, it is not historically connected to France. Chicken cordon bleu was an American creation in the mid-20th century. Only its name, which means “blue ribbon” in French, can be traced to France. In a typical chicken cordon bleu recipe, ham and cheese are rolled up inside a chicken breast and fried until crispy. For this lighter version, the whole thing is baked until the outside is crispy and the cheese inside becomes oozy. The chicken remains très délicieux despite a modest amount of oil used, and it pairs well with a tangy salad!

Ingredients (2 serving):

2 chicken thighs (skinless and boneless)
2 thin slices prosciutto
2 slices of Emmental cheese
1/4 cup all-purpose flour
1/2 cup bread crumbs
1 eggs
Salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
Extra-virgin olive oil

Directions”
1) Preheat oven to 180 degrees C.
2) Lay the chicken thigh between 2 pieces of plastic wrap. Gently pound the chicken to 1/4-inch thickness.
3) Remove the top sheet of plastic, lay 1 slice of prosciutto over the top of the chicken then add a slice of cheese over.
4) Tuck in the sides of the chicken and roll it up tightly inside the plastic wrap. Seal and twist both ends tightly to form a log. Repeat with remaining chicken. Put in refrigerator to set for 30min.
5) Season the flour with salt and pepper.
6) Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
7) In a small skillet, brown chicken in oil on all sides.
8) Carefully transfer the chicken to a baking dish. Add the melted butter on top of the chicken as it will help the crust brown.
9) Bake for 35 minutes until browned and cooked through.

Chicken and Creamy Dijon Linguine

Posted on March 14, 2016 by missamateurchef

“Life is a combination of magic and pasta.” – Federico Fellini.

Very few women I know today lead simple lives. Most of us are juggling multiple roles with work, family and friends, let alone all the work-out regimes and beauty routines. Whenever I catch up with my girlfriends and ask how they’re doing, the most common response is not “Fine, thanks!” but “Busy, really busy.”

Life gets busy, but that doesn’t mean we need to compromise the taste of our meal as a result! This rich and decadent Dijon cream sauce is very easy to make and it pairs well with chicken, pork and even fish and can be used to create many other great dishes. Exactly what we need for a busy mid-week dinner!

Ingredients:

200 gram linguine, cooked
2 boneless chicken cutlets (sliced and seasoned with salt & pepper)
2 tablespoons olive oil
2 cloves minced garlic
1 small onion (sliced)
1/2 cup of white wine
1 cups whipping cream
2 tbsp whole-grain Dijon mustard
2 tsp of chicken broth

Directions:
1. Heat olive oil in a large frying pan over medium low heat.
2. Add chicken and garlic; fry the chicken until completely cooked.
3. Remove chicken from pan.
4. Add onion to pan, salute until they turn transparent.
5. Add the white wine to the pan.
6. Simmer until the volume is reduced by half, then add the whipping cream, mustard and chicken broth.
7. Simmer until sauce thickens enough to coat a spoon.
8. Return Chicken to the sauce, and simmer for an additional 1 minutes.
9. Serve over cooked linguine.

Dark Chocolate Chip and Hazelnut Biscotti

Posted on March 10, 2016 by missamateurchef

Biscotti is a traditional Italian cookie where the dough is formed into logs, baked, cooled slightly, and baked again in slices. The name biscotti is derived from ‘bis’ meaning twice in Italian and ‘cotto’ meaning baked or cooked. The Italians use the word “biscotti” to refer to any type of cookies, while in the English speaking world the term was used to describe this particular long, crisp, sophisticated looking cookie. The best biscotti is crunchy without breaking your teeth, crumbly without tasting sandy or dry. And when it is dipped into a steamy mug of coffee… aww…It just melts in your mouth!

Ingredients (yields 1 dozen):

2 medium eggs
100g caster sugar
250g plain flour, plus extra for dusting
1/2 cup of toasted hazelnuts ( roughly chopped )
1/2 cup of semi-sweet chocolate chips
1 tsp bicarbonate of vanilla extract
1 tsp bicarbonate of almond extract
½ tsp bicarbonate of soda
½ tsp bicarbonate of baking powder
½ tsp bicarbonate of salt

Directions:

Preheat oven to 180 deg C and line a large baking sheet with baking paper.
Whisk together the eggs and sugar until light and fluffy.
Add the vanilla and almond extract.
Sift the flour, soda and baking powder into a bowl, then add salt, hazelnuts and chocolate chips.
Fold into the egg mix to make dough.
Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet.
Flatten to a 3cm thickness, bake for 30 mins until lightly browned on surface.
Take the log out to a chopping board, reduce the oven to 160C.
Cut the log into 1cm thick slices and return to the baking sheet. Bake for 10-15 mins until crisp.
Cool on a wire rack. Will keep in a tin for 3 weeks.

Pan-seared Foie Gras with Fig and Balsamic Reduction

Posted on February 17, 2016 by missamateurchef

The rich flavor and the smooth creamy texture of the fat liver is just so delicate and heavenly that I find it very difficult to describe. To enhance the already excellent delicacy, I like to add some sweet, plump figs as the accompaniments, and balances its richness with the acidity of the balsamic reduction.

Ingredients:

2 thick slabs of foie gras
5 figs, split into quarters (reserve one for plating)
1⁄4 cup red wine
1 tablespoon balsamic vinegar
Pinch of salt, fresh ground pepper
1 teaspoon sugar

Directions:

For the fig and balsamic reduction.

Combine all ingredients with 1/2 cup water in a saucepan.
Cover; bring to boil over high heat.
Reduce to a simmer, cook for 10 minutes or until fruit has broken down.

For the Foie Gras:

Season foie gras liberally on all sides with salt and pepper.
Heat a small skillet over high heat for at least 3 minutes.
Place foie gras in skillet, cook, swirling pan gently from time to time, until golden brown and crisp on first side, about 30 seconds.
Flip foie gras onto second side and cook for 30 second longer.
Transfer to paper towel-lined plate and let rest for 1 minute.

Banana Bread

Posted on February 15, 2016 by missamateurchef

Finally lay my hands on this new member of my cookbook collection. Published by my alma mater for fund raising- this ultimate cookbook features a selection of recipes gathered by the Maryknoll Sisters through their years of missionary work over the world.

When it comes to cookbooks, everyone has a different opinion regarding the perfect one, to me, it is the total package: delicious recipes that work, beautiful photography, and most importantly, writing that inspires and intrigues. Half a century ago, when most people rarely travel far from their hometown, our Sisters had this pioneering idea of compiling a cookbook made with a vast collection of international cuisine. These recipes collected from over 40 countries, given by families oversea, were the testament of love via sharing of food. Browsing through all the strange names of dishes, from Cazuela Chilena of Chile to Kachambali of Tanzania, some of them even unpronounceable, I felt like going on a culinary journey with the Maryknoll sisters. While I may not be able to accomplish something so great like them- cooking around the globe and spreading the word of God. I enjoy cooking for my loved ones and doing all sorts of food experiment in my tiny kitchen, that what keeps me grounded.

This banana bread is by far my favorite recipe from the book; it is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. An hour of waiting while your house fills with tempting aromas and then you’ll be able to enjoy your very own slide of warm, moist banana bread! Oh…I just can’t wait to try the rest of the recipes! After all the best cookbooks are the ones that gain its stains through frequent use, and later, passed down from generation to generation like a legacy.

Ingredients (for a 10x20cm loaf):

230 grams flour
2.5 tbsp baking powder
1 tbsp baking soda
Pinch of salt
2 overripe bananas
2 eggs
175 g sugar
60g canola oil
30g butter (melted)
1 tbsp vanilla extract

Directions:
1. Preheat the oven to 175∘C and adjust the oven rack to the center. Line a 10×20 cm loaf pan with parchment paper.
2. Mix all dry ingredients in a medium bowl.
3. Mash the bananas and mix in all the wet ingredients (eggs, sugar, canola oil, melted butter and vanilla) in another bowl. Fold the mixture into the dry ingredients to form a batter.
4. Pour batter to the lined pan and bake at 175∘C. Slit the center of batter after 15min for a better rise.
5. Continue to bake for another 35 min until a toothpick inserted to the center pulls out clean.

Cherry Clafoutis

Posted on February 6, 2016 by missamateurchef

Family legend has it that I swallowed all the pits when I ate cherries for the first time… and I actually believed that when my dad told me a cherry tree would be growing on my head (in fact I was pretty excited about that!!!). Twenty some years have passed, there is no cherry tree on my head, but my fondness for the fruit continues to deepen. When cherries appear at my local market, I just have to buy them. Sweet, crisp and juicy, they often don’t even make it to my kitchen- I usually gobble them all up on my way home. But if there are a few left, I will use them to make this dessert.

Cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing. The batter used in clafoutis is based on a crêpe batter. Unlike traditional custard, it contains flour, giving it a dense texture. The thickened batter ensures that any juice that escapes from the cherries is well-contained. Other fruits would also work well in this dish. Try peaches, blueberries, plums or apricots!

Voilà! Un dessert facile et délicieux!

Ingredients:

2 cups of fresh sweet cherries, pitted
3 eggs (at room temperature)
3/4 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of whole milk
1 1/2 teaspoons of vanilla extract
1/8 teaspoon almond extract
Powdered sugar for dusting

Directions:

Preheat the oven to 180 degree Celsius . Butter and lightly flour the baking dish.
Scatter the cherries over the bottom of the dish.
Whisk the eggs and sugars together.
Add in the salt and flour.
Add the milk and vanilla extract. Whisk until smooth.
Pour into the baking dish over the cherries.
Bake for 35-45 minutes in water bath, until lightly browned or a tester inserted into the centre comes out clean.
Let cool in the oven for 10min before taking it out.
When cool dust the clafoutis with powdered sugar. Serve!

Note: It will wiggle a bit when you pull it out of the oven, that is normal.

Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.