Monday, 18 August 2014

Classic Italian Tiramisu Cake | Recipe

Layers of softly whipped mascarpone cream sits delightfully on top of layers of coffee-scented lady fingers that softens into a sponge/ cake-like layer. This classic 'pick me up' dessert is surely going to impress even the fussiest dessert-eater!

Classic Italian Tiramisu Recipe                                                                            Recipe by iSaamuel
250g of Mascarpone Cheese,
200ml of Whipping Cream,
3 Egg Whites,
3 Egg Yolks,

1 Tablespoon of Sugar,
2 Tablespoons of Instant Coffee,
1/2 cup of hot, boiled Water,
A shot of Rum, Amaretto or Marsala liquer ;) (optional),

200g of Italian savoiardi Lady Fingers,
Cocoa Powder.

For the Coffee Syrup
1. In a shallow dish/plate, combine together the hot water, sugar and instant coffee.
2. Stir well until the both the sugar and the instant coffee are dissolved. Set aside and let to cool.

For the Mascarpone cream
1. Whisk together the softened mascarpone cheese and the whipping cream until soft peaks form.
2. Fill a pan 1/4 full with water and bring to a boil.
3. Place a heatproof bowl on top with the 3 egg whites in. Whisk constantly until warm to the touch. Remember the bowl should not be directly touching the hot water underneath.
4. Take the egg whites immediately away from the pan, and use an electric mixer to whisk until stiff peaks form.
5. Fold the egg whites into the mascarpone cream gently until well combined.
6. In the pan, place a bowl in the hot water and whisk/stir the egg yolks vigorously until, again, warm to the touch.
7. Pour the heated egg yolks and gently fold into the mascarpone cream and egg white mixture.

To assemble
1. Dip each lady finger in the coffee syrup for around 3 seconds, and then place in a springform cake pan or a baking dish, until you end up with one even layer.
 With each layer of lady fingers, layer them in the opposite direction as you did before in the previous layer.
 2. Place some of the mascarpone cream on top, and spread evenly for a thin layer. Dust this cream layer with cocoa powder.
3. Repeat this layering process until everything is used up/ you reach the top of your pan/dish.
4. Refrigerate this cake for at least 5 hours for the cream to set, before slicing and serving.


Saturday, 21 June 2014

Tiramisu Ice Cream (No Churn/Ice Cream, Eggless) | Recipe

This recipe combines all of the mature flavors of your classic Tiramisu, in a cold, soft and creamy ice-cream form. This is absolutely perfect at times when you crave something creamy and cold under the hot rays of summer. I love this recipe because it is SO easy- there is no need to churn or buy an additional ice cream maker just to make delicious ice cream. Thanks to the condensed milk in the recipe, it provides a depth of richness, and, the condensed milk and alcohol in this never actually freezers hard and firm, so it leaves your ice cream with minimal ice crystals for a soft and dreamy texture- reminiscent of a luscious gelato.
The decadence of this ice cream goes really well with the sponge fingers in this recipe, as they soften up in the freezer into miniature sponge cakes for a variety of textures, as the ice cream gently melts in your mouth. The magic about making homemade ice cream is that you know what will be in it, unlike with many store-bought brands, where they have ingredients you can't even pronounce! Enough with the talking, here's the recipe:

Tiramisu Ice Cream Recipe                                                                                   Recipe by iSaamuel
300ml of Heavy Whipping Cream,
1/2 - 3/4 Cup of Condensed Milk (Depending on your personal preferrence of sweetness),
1 Tablespoon of Coffee Extract or 1 Tablespoon of a Coffee Liquer,
125g of Mascarpone Cheese (Softened),
2 Tablespoons of Instant Coffee,

7 Sponge Fingers (Chopped into bite-size pieces),
Your personal choice of nuts (Optional).

1. In a large bowl (as always ;)), whisk together the whipping cream, the condensed milk, and coffee extract/liquer until soft peaks form.
2. Add in the mascarpone cheese and instant coffee, whisking thoroughly until a pale brown colour is achieved.
3. Chop the sponge fingers into bite-size pieces. Fold them in with the nuts into the cream mixture.
I like to use sponge fingers with this recipe, rather than traditional Italian Savoiardi Lady Fingers, because it softens easier, therefore results in almost miniature 'sponge cake pieces' in the end result.
4. Pour this mixture into an air-tight freezable container and freeze for at least 5 hours until the ice cream is cold and set.
5. Scoop and serve this to family and friends to show them that you are the next ice cream maker of the house! Enjoy.

Friday, 23 May 2014

Homemade Buttery Croissants from Scratch | Recipe

I absolutely adore fresh croissants- there's nothing better than the crispy exterior against the soft yet chewy, hot, steaming interior on the first bite. Now I know there are many people out there who are intimidated with idea of making homemade puff pastry/croissant dough, but I can re-assure you now- they're really not at all that hard to make! The lovely nature of recipes like these is that you can double the recipe and keep half of the final dough in the freezer, so they are ready to be baked whenever you need to satisfy that irreplaceable 'fresh-croissant' craving reminiscent of the ones from Paris patisseries.
I've seen far more complicated recipes for croissants, so I have decided to create my own which is just as great, if not better. (Yes, I said it!) They key thing about these croissants is the use of high-quality, fresh ingredients that add to the utmost superior end result- so with that in mind, please don't use margarine in those tubs which are heavily diluted with about 70% of water for its spreadable consistency, because they just don't work! Enough talking, here comes the recipe:

Buttery Croissants Recipe                                                                               Recipe by iSaamuel 

2 Cups of Bread Flour,
2 Teaspoons of Fast-Action Dried Yeast,
1/2 Cup of Sugar,
1/2 Cup of Milk,
2 Tablespoons of Butter,
1 Teaspoon of Salt,

3/4 cup of cold, cubed, unsalted Butter.

1. In a large bowl, sift the bread flour and then add the dried yeast, sugar, milk, salt and the 2 tablespoons of butter.
Knead well until a rough dough forms.
2. Transfer the dough on a lightly floured surface and knead for around 5-10 minutes, until a smooth and elastic dough is achieved. Try to avoid the incorporation of too much extra flour despite seeing the dough being sticky, or else you will end up with tough croissants- so don't panic- just slowly knead until the desired consistency is reached.
(Feel free to use a stand-mixer to do this if one is available.)
3.  Shape the ball and then flatten it into a rough disc on a plate, and cover it with plastic wrap to let it rise overnight in the fridge.
4. Get your 3/4 cup of cold, cubed butter and place it on a piece of parchment/baking paper to form a 7x7 inch slate of butter. Take another piece of parchment paper on top, and use a rolling pin to whack and to roll out the butter to get it even. Put this in the fridge overnight with the dough to harden.
5. The next day,  take the dough out from the fridge, peel off the plastic wrap and it should have doubled in size. Punch the dough to release the air.
6. Lightly flour a surface/table and use a rolling pin to roll the dough out into an even 8x8 inch square.
7. Peel the cold butter taken from the fridge off the sheets of parchment paper, and place it in the centre of the dough.
8. Fold the dough over the butter to seal it. Roll the dough into an 8x23 inch piece of rectangular dough. Brush off excess flour with a pastry brush.
8. Fold the dough over itself into 3 layers (watch the video) and place in the fridge for 30 minutes for the butter to harden.
9. After 30 minutes, take it out from the fridge and roll the dough out into another 8x23 inch piece of dough. Fold the dough over itself again (working quickly so the butter doesn't melt) and place this into the fridge again.
Repeat this 'rolling-folding-resting' process for a total of 8 times/ more for even more layers.
10. After doing this for a total of 8 times, let the dough rise in the fridge overnight.
11. The next morning, cut the dough in half with a sharp knife. With one half of the dough, roll it out into a final 8x23 inch dough. With the vertical dough, divide it into 3 horizontal parts. Cut each piece diagonally in half.
Cutting the dough for it to be rolled into croissants

12. You should be left with 6 isosceles triangles, to which you'll then roll them tightly from the wide end to the point to form croissants. Repeat this for the rest of the dough.
13. Leave the croissants to rise in a warm place for 1 hour, covered with a plastic wrap.
After 1 hour, mix 1 egg with 2 tablespoons of water to make a egg-wash, and brush this onto
each croissant with a pastry brush, unless you would want to freeze half of the batch for future use.
14. Bake at 200c for 20-25 minutes until golden brown and well risen. That's it! Serve these warm for breakfast with ham and cheese or as a dessert with powdered sugar and fruits. Enjoy!

I know what you're thinking- that this seems like a long hefty recipe, but it's actually really simple- perhaps the hardest part is waiting for the dough to rise and rest, but that's it. It'll be so worth it, so do give this a try to impress your family and friends- enjoy!

Friday, 14 February 2014

Fudgy Chocolate Brownies | Recipe

These rich, chocolatey and fudgy brownies are perfect for your loved ones on Valentine's Day! These are so decadent and will get everyone talking about how you made these so easily, with a professional result- come and try these delicious treats!

Fudgy Chocolate Brownies Recipe                                                                          Recipe by iSaamuel

- 1 cup of Semisweet Chocolate or 1/2 Cup Milk and Dark,
- 2 tablespoons of Unsalted Butter,
- 1/4 cup of Sugar,
- 1 tablespoon of Cocoa Powder,
- 2 tablespoons of Flour,
- 2 Eggs

1. Whip eggs and sugar until pale, but not thick, but instead roughly doubled in size.
2. Melt the chocolate and butter, and whisk into the egg mixture.
3. Stir flour and cocoa powder until roughly combined- do not over-mix.
4. Pour into a lined rectangular baking brownie pan- sprinkle on Walnuts (optional) before baking.
5. Bake at 180C for 10-15 minutes until the edges are set but the center should be slightly 'gooey. '
6. Let the brownies cool, dust and garnish with powdered sugar!

Serve with your favorite ice cream and chocolate sauce for your loved one this Valentine's Day!

French Chocolate Macarons | Recipe

Crunchy on the outside, soft and chewy on the inside- this is a perfect sweet cookie that you can re-create at home, impressing friends and family with them having thought these just came out of a famous French patisserie!
For me, the perfect macaron must have a light, thin 'egg-shell'-like texture, and the inside of the macaron shell should soft and ever so slightly chewy. Since macarons need to be precise and accurate in order to achieve the right texture, and for the 'feet' to appear, it is vital to measure the ingredients using a digital food scale rather than relying on cups for measurement to achieve the best results everytime. Enough with the talking, here is the recipe:

French Chocolate Macarons Recipe                                                                        Recipe by iSaamuel

- 40g of Egg Whites,
- 16g of Caster Sugar,

- 75g of Powdered Sugar,
- 10g of Cocoa Powder, (replace with more Powdered Sugar if wanting plain macarons)
- 50g of Almond Flour,

Ganache filling;
- 60g of Dark Chocolate, melted, (use Milk if you like),
- 3 Tablespoons of Heavy Cream.

1. Whisk egg whites and caster sugar until stiff peaks are formed.
2. Sift in the powdered sugar, cocoa powder and almond flour on top of the stiff egg whites.
3. Cut and fold the dry ingredients into the egg whites with a spatula (this process is called 'Macaronage'). Do not over-mix or under-mix.

Over-mixing will result in flat macarons, while under-mixing creates 'cracked' macarons.
Mix until the batter is a 'lava-like' drooping consistency. The batter is ready when it spreads out gradually after being poured.

4. Pour the complete batter in a piping bag and cut the corner.
5. Pipe macaron batter into even circles on a lined baking sheet. Drop the baking sheet 3 times to release any air bubbles.
6. Let the macarons rest and air-dry for 30 minutes to an hour, or until dry to touch.
7. Once dried, bake at 160C for 15-18 minutes. During the process you should see 'feet' forming under the cookies. The macarons are done when the peel  off the baking sheet easily.

For the Chocolate Ganache filling;
1. Melt dark chocolate with cream in the microwave or over a 'bain-marie' (double boiler- a pan of simmering water under a bowl). Mix well to combine and you're done!

Fill or pipe this filling in between 2 cookies and decorate with Cocoa Powder or edible glitter/luster dust! Enjoy.

Saturday, 21 September 2013

Blueberry Swirl Cheesecake Recipe

A soft, creamy cheesecake on top of crunchy, buttery Oreo and Digestive cookies, swirled with a decadent blueberry sauce.

Blueberry Swirl Cheesecake Recipe                                                                     Recipe by iSaamuel

100g of Oreo Cookies,
100g of Digestive Cookies,
4 Tablespoons of Butter- 2 for each cookie, melted

400g of Cream Cheese,
3 Egg Whites,
1/2 Cup of Sugar,
1 Tsp of Pure Vanilla Extract,
The seeds of 1 Vanilla Bean/ Pod,
2 Tbsps of Heavy Whipping Cream

1/2 Cup of Blueberries,
2 Tbsps of Sugar.

For the Blueberry Sauce
1. Blend together the fresh or frozen blueberries along with the sugar until a smooth sauce is formed. You're done!

For the Cheesecake crust
1. Crush Oreo cookies and Digestive biscuits with a rolling pin in two separate sealable food bags. Place the crumbs into two separate bowls and mix 2 tablespoons of Butter into each bowl until the mixture resembles wet sand.
2. Place the Oreo crumbs in a lined cake pan and divide into half, leaving space for the Digestive biscuits.
3. Place the Digestive crumbs into the other half of the cake pan.
4. Press firmly with the back of a spoon. Set this aside.

For the Cheesecake batter
1. In a large bowl, whisk together the Cream Cheese and Sugar until well combined, and fluffy.
2. Add vanilla extract and the seeds of 1 vanilla bean/pod. Whisk well.
3. Scrape the sides of the bowl to make sure all the ingredients are combined. Fold in the heavy whipping cream. Pour the batter on top of the cookie crust.
4. Place tablespoons of the Blueberry Sauce on the batter and swirl with a knife to create a pattern.
5. Bake at 190C until the edge of the cake is the set but the centre should still be slightly wobbly, to ensure the cheesecake isn't overbaked and won't crack.

Eat with family and friends and decorate with Greek yogurt and fresh blueberries. Enjoy!

Tuesday, 27 August 2013

Soft and Chewy Nutella Cookies Recipe


Delicious chewy, fudgy and brownie-like cookies with a pleasant hazelnut taste and aroma.

Nutella Cookies Recipe                                                                                           Recipe by iSaamuel

1 and 1/2 cups of All Purpose Plain Flour,
3 Egg Whites,
1/2 cup of Cocoa Powder,
3/4 cup of Dark Brown Sugar,
1/2 cup of Nutella
1 teaspoon of Baking Soda,
1 teaspoon of Pure Vanilla Extract,
50g of Milk Chocolate, melted

1. In a large mixing bowl, whisk together the flour, cocoa powder and brown sugar until everything is well combined and no lumps remain.
2. Add in the Nutella and cut into the flour mixture with a knife until crumbly.
3. Mix in the egg whites, baking soda and vanilla extract until a rough dough is formed. Add in the melted milk chocolate.
4. Mix the dough with a spatula once more until a sticky dough is formed.
5. With a large ice cream scoop, scoop the cookie dough onto a lined baking sheet. Bake at 180C for 10-12 minutes or until the edges are set with a slightly soft interior.

Let the cookies cool before serving with a BIG glass of milk. Enjoy!
I love Nutella so much, and I'm sure you'll love this recipe as much as I do!