Trifles and Parfaits

Last two weeks, I watched a movie titled “Love’s Kitchen” starred by Dougray Scott and Claire Forlani. The story was about a Chef who was at the top of the rank and suddenly lost it because he lost his wife. He then met with a food critic and together they venture into the journey of love and created the utmost delicious food menu and draws the restaurant to a road of success. One of the most attractive food was the ‘Trifle”. So with the inspirations, I went on and search about how to make a trifle and parfaits.

You must be curious about the differences between trifle and parfaits. Well, I did search online and was told that trifle is with cakes as one of the ingredients and parfaits does not include cakes.

Here are some of my creations;

These are Strawberries Trifle

These are Chocolate Cherries Trifle

I will put down some of the key ingredients recipes here. But if you do not want to homemade them, you can always buy them off the shelves from the stores.

Trifle is actually a layered dessert. You can use any of your favourites to make them likes pound cakes, swiss roll, fruits, cookies or biscuits, custards cream or puddings and whipped cream (self whisk or off the shelves in canned) as long as the taste matched. Usually we put them in glassware whether is cup or trifle bowl so that the layered can be seen. It is actually quite beautiful.

The steps of putting them together…

Step 1 – Cut the cakes in shapes using cookies cutter or in cubes and placed them into the glass cup or bowl base. They should be filled up at the bottom. Usually pound cake or swiss roll will be used.

Step 2 – Pour the sauce. You can pour in the sauce and enough to soak the cake.

Step 3 – Place the fruits in. The fruits of your choice whether is strawberries, cherries, raspberries, blueberries or some other fruits of your favorites.

Step 4 – Put in the custard sauce or puddings.

Step 5 – Cover the custard sauce or puddings with whipped cream.

If the glass or bowl is taller for one layer, you can repeat the layer from step 1 again.

After you have done your layer, you can decorate them with fruits or sauce or crushed cookies/biscuits for decoration.

Here are the cakes I cut into stars using cooking cutter. If you don’t want to bake them, you can always buy them off the shelves.

Some fruits that I buy for the trifle making…

Strawberry Sauce Recipe

1 cup of strawberries, cup the top and put them in the pan.
2 -3 tbsp sugar
A splash of Balsamic Vinegar. If you do not want to add vinegar, you can skip this.
3-4 tbsp water

Cook them in medium heat and slow cook for about 15 mins.

1 tsp of corn starch mixed with 2 tbsp cold water then slowly pour into the pan to thicken the sauce

Bring to boil and the sauce starts to thicken, turn off the heat.

Pour them into blender and blend. You can use a sift to filter the strawberry seeds if you wish.

If you noticed the sauce will become fairer but it will turn back to darker colour once it is cool down.

That’s it for homemade strawberry sauce.

Custard Sauce Recipe

2 cups of Milk

1/2 cup of Sugar

3 large Eggs and 1 large Egg Yolk

1 tsp Vanilla Essence

For custard sauce making, you need to use the method of double boiling. Double boiling means you boil them over a pan of water with your bowl above the water.

Pour 1 cup of milk into bowl and double boil in medium low heat.

Another 1 cup of milk mixed with the rest of the ingredient except for vanilla essence then slowly pour into the heating milk. Remember to keep stirring while pouring in to avoid the eggs being cooked too fast.

Then while still stirring, pour in the vanilla essence and continue to stir till the sauce thickens. Turn off the heat and use the food plastic to cover the bowl then put in the fridge over night. This has to be prepare earlier if you want to homemade.

The Whipped Cream

1 pkt of 200ml Whipping Cream
2 tbsp Powdered Sugar/Icing Sugar
1 tsp of Vanilla Essence
You will need to chill you mixing bowl and whisk in the fridge for several hours or freezer for at least half an hour. The trick is the tools you used has to be chilled.

Pour everything into mixing bowl, starts with the lowest speed. Gradually turn to medium speed, you will noticed the whipped cream starts to get thicker. Continue to whipped till the highest peak. Highest peak means the cream is stiff and when you over turn the bowl, it will not drop.

You can use immediately or keep in the fridge. If the whipped cream starts to fall back, you can always whipped them again. Remember to chill you tools first.

I do make some of the trifles and keep them in containers for later not necessary all has to be in the glass and store in the fridge. You can get this beautful containers from Tesco for quite reasonable price.

As for the chocolate moist cake I used in the chocolate cherries trifle, I bought one of this packet from Bake with Yen. All you need to do is follow the instructions and add in the ingredients required.

So that’s it, all the key ingredient I have put down and I hope you will enjoy the trifle making and eat them with your loved ones.

Enjoy! Me and my family enjoyed them very much! Indeed is a dessert filled with happiness and loves!


1st Day of Summer…

Today when I on the computer and when Google pop up, the first thing I saw is the new logo from Google Summer 2011 Logo doodled by Takashi Murakami.
murakami_summer-hpThen I looked at the Calendar and noticed the Lunar calendar stated as well today is Summer 1st day. For some countries, they will embrace Summer delightfully but for us who are in my country has been suffering a bad hot and humid weather for the past few months already. Hopefully weather will turn to a better state for us from now onwards…Anyway, Happy Summer and have a good one to my friends who are in the 4 seasons countries.  As Summer for some is quite fun, they can go to the beach and relax and sun tan or for some vacation elsewhere and for most shopaholic like me, we will love Summer Sales event! Hahaha, enjoy! Xoxo


Baking with Heart – Cream Puff

Someone promised me that he will bake me my favorite cream puff (ya ya my hubby promised me that) and that was last year before Christmas but to no avail I had to google for recipe and try to bake my own cream puff! So today, finally I made my brave step to bake the cream puff for the first time. After following all the steps and correct ways, I put the cream puff into the oven for baking. Shortly after 10 mins the smell of the puff coming out from the oven is so fragrant and nice and at that moment I knew, it will turn out just alright!

Here is the photo of the cream puff freshly came out from the oven.

Cream Puff

If you are interested to test out the recipe as well, here you go;

Choux Pastry:
100g All Purpose Flour
100ml Water
50ml Milk
60g Butter
3 Large Eggs

For Pastry:
Mix the water, milk and butter in the pot and bring it to boil. Once it start to boil, slowly pour in the flour in and gently stirring the mixture. Do it with slow heat as you need to control the batter mixtures. Keep stirring till all the flour is mixed and continue ‘cooking’ the mixture until you see a crust layer at the bottom/side of the pot. Transfer the batter to the mixing bowl or a large bowl and fold in the eggs one and a time. I did not use mixer for this so I use a wooden spoon. The pastry mix will turn out like mashed potato textures, soft and fluffy.

Pre-heat the oven for 15 mins at 180 degrees. Use pipping bag and round pipping tip for the pastry or you can use a sandwich bag and snip the corner off. Pipe even size of the mix and bake them for 20 to 25 mins until you see golden brown top. Your puff should already rises.

Whipped Cream:
240ml Heavy Whipped Cream
1/2tsp Vanilla Essence
14g Granulated White Sugar

For Whipped Cream:
In a large mixing bowl place the whipping cream, vanilla essence, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

Recipe should makes 12 puffs. Enjoy baking!

**Source from Joy of Baking and Baking with Stan

iPhone 4 is finally here!!!

Yesterday I was just browsing Twitter for news and found out that the iPhone 4 will be available in Malaysia soon!

Today finally the price list is already available from maxis. The package that they offers are much cheaper and better deal compare to the previous versions iPhones 3G and 3GS. Well most iPhone users might wonder why this is happening? Was it the phone problems not solved or was it because there are competitor now? Which it is?

Anyway, for those who never owned one before and currently waiting for the iPhone 4 version, they get to enjoy lots of new features like face time, retina display and etc. For those who have an existing contract, Maxis even offer a upgrade plan. Well, it is e entire new evolution for the phone and you may want to check it out people!

Salad Week…

Well, today both hubby and I have decided to go for a full week of salad for our dinners next week. We went to do groceries shopping at Jusco and bought different kinds of veggies and fruits and of course some bacon and ham for our protein. Well, we can’t be surviving the whole week without any protein right?

Anyhow, will be posting different kind of salads that will we will be having for the whole of next week. Actually they are yummy if you use the right kind of dressings! LOL

Have a good week ahead everyone!

Crack the egg!

Wala!!! Hello everyone! This is our officially new post for this blog. Been dragging to do this for a very very long time and today, finally…uh-hmnn! On the Malaysia Day 16 September 2010, we finally launch our first post.

Since we just after Hari Raya Puasa holidays last weekend and this holiday fall on a weekday – Thursday. We decided to just laze at home and spend some quality time together. Ian just woke up from his nap and hubby is very much in the joy of playing my ipad on the couch…LOL! Well, I was busy setting up and giving the final touch to our blog!

While we all having our lazy self hanging around the living room, the over in the kitchen does smell good! Why? Because my hubby is baking his favourite signature over Roast Pork Ribs! I wonder what we going to eat with… and I cook porridge for Ian as usual but this time the recipe is a bit different. Been dying to try this for so long, Pork Ribs with Corns and hope it taste good though…Well, will share the photos and recipe once it is done! Enjoy your holiday today!

And here’s the photo of the Roast Pork Ribs…our dinner tonight…