May ’11: Boulangerie St-Donat Maple Cake, McDonald’s Gigangtic Ice Cream Cone

Boulangerie St~Donat Maple Cake

http://www.boulangeriestdonat.com/

I like this cake.  I bought it once in Metro (they only carry this for a limited time).  It’s not too hard to find this cake in Québec though.

McDonald’s Gigangtic Ice Cream Cone

This was from the McDonald’s in Brossard.  I did not pay extra for it.  This was how big a regular cone was 😯

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May ’11: Αυγολέμονο

Greek Lemon Chicken Soup

It’s a very nice thick soup with a nice balance between lemon and chicken flavour.  I first had it in a Greek restaurant and liked it a lot.

Adapted from http://oneperfectbite.blogspot.com/2010/03/avgolemono-greek-lemon-chicken-soup.html

Ingredients:

Chicken stock………………….8 cups
Onion and garlic………………lots
Evaporated milk………………1/2 can
Pearl or arborio rice…………1 cup
Chicken…………………………..3 lbs
Fresh lemon juice…………….1/2 cup
Large eggs, separated………..2
Chopped parsley………………2 tablespoons
Salt and pepper to taste

Directions:

  1. Bring chicken broth to a boil in a large saucepan over medium-high heat. Stir in rice, lower heat and simmer gently for 20 minutes. Add chicken and simmer for 5 minutes longer.
  2. Meanwhile, whisk egg whites in a small bowl until they are frothy. Stir in yolks and lemon juice and whisk to combine.
  3. Remove 1 cup of broth from soup. Slowly whisk it into egg mixture. Add another cup of broth in the same manner. Remove soup from heat and pour egg mixture into it. Season with salt and pepper to taste. Sprinkle with parsley and serve hot.

May ’11: Pumpkin Maple Pie Supreme

My housemate left some gluten-free pie crusts in the freezer.  I had this recipe bookmarked for half a year already.  We had maple syrup in the fridge and I’d been craving for pumpkin pie for a few months :roll:I cut out most of the sugar so the pie wasn’t very sweet.  It settled nicely with a custardy pie centre.

Ingredients:

Sugar pumpkin………………1 small
Brown sugar…………………..3/4 cup [omitted]
Ground cinnamon…………..1 1/4 teaspoons [up to 2 teaspoons]
Ground ginger………………..1 teaspoon [up to 2 teaspoons]
Ground nutmeg……………….1 teaspoon [omitted]
Ground cloves………………..1/4 teaspoon
Ground allspice………………1/8 teaspoon
Salt……………………………….1/2 teaspoon
2/3 cup real maple syrup…..2/3 cup [cut to 1/3 cup]
Half-and-half cream………….1 1/4 cups [substitute with 2% evaporated milk]
All-purpose flour……………..1 teaspoon [used cornstarch]
Eggs………………………………..3
Unbaked pie shell……………..1 (9 inch)

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree.
  4. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

May ’11: Lemon Blueberry Bread, Chocolate Chip Banana Quickbread

  • Lemon Blueberry Bread
  • Chocolate Chip Banana Quickbread

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Lemon Blueberry Bread

It is not too sweet and has a nice tanginess from the lemon.

Adapted from http://fortheloveofcooking-recipes.blogspot.com/2009/04/lemon-blueberry-muffins.html

Ingredients:

All-purpose flour………………………….1 ¾ cups
Sugar…………………………………………..3/4 cup plus 2 tablespoons
Baking powder……………………………..2 teaspoons
Salt………………………………………………3/4 teaspoon
Frozen blueberries………………………..1 cup
Large eggs………………………………….…2
Milk……………………………………………..1/2 cup
Oil………………………………………………..1/4 cup
Lemon zest………………………….……….of 2 lemons
Fresh lemon juice…………………………..1/4 cup

Settings:

375F

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Chocolate Chip Banana Quickbread

For Faye~

Ingredients:

All-purpose flour……………………..1 ¾ cups
Baking powder…………………………1 teaspoon
Baking soda………………………………1 teaspoon
Salt……………………………………………1/2 teaspoon
Egg……………………………………………1
Oil……………………………………………..1/2 cup [Substitute with yogurt]
Yogurt……………………………………….1/2 cup
Vanilla extract……………………………1 teaspoon
Mashed ripe bananas…………….…..1 cup
Dark chocolate chips………………….3/4 cup

Settings:

350F

May ’11: Pretzel Rolls

The food processor method did not work out very well.  I ended up hand kneading the dough.  First time for everything 🙂  The rolls were soft and fluffy inside.

Adapted from http://butteryum.blogspot.com/2011/05/pretzel-rolls.html

Makes 8 rolls

Ingredients:

Bread flour……………………2 3/4 cups
Yeast…………………………..1 envelope (2 1/2 teaspoons)
Fine salt……………………….1 teaspoon
Granulated sugar……………1 teaspoon
Warm water…………………..1 cup plus 2 tablespoons [substituted with warm milk]
Water……………………………8 cups
Baking soda……………………1/4 cup
Granulated sugar…………….2 tablespoons
Egg white, beaten (glaze)…..1
Coarse salt

Directions:

Combine flour, yeast, salt, and 1 teaspoon sugar.  Slowly add warm milk and knead dough.  Remove dough from workbowl and place in an oiled bowl, cover with plastic wrap, then a towel.  Place in a draft-free place to double in size (20-60 minutes depending on what kind of yeast you used).

Punch down dough and cut into 8 equal pieces.  Using your clean counter, cup your hand around one dough ball and using a circular motion, shape roll into a smooth ball.  Place rolls on a parchment lined sheet pan; space evenly.  Cover with towel and place in a draft-free location to double in size.  Preheat oven to 375F.
Bring water, baking soda, and 2 tablespoons sugar to a boil in a medium saucepan.  Using a slotted spoon, one at a time, put the rolls in the boiling water for 30 seconds per side.  Remove from water, drain, and place back on parchment paper.
Brush rolls with beaten egg white and sprinkle liberally with coarse salt. If desired, you can use a sharp knife or kitchen shears to snip an “X” on top of each roll (make deep cuts).
Bake in a 375F oven for about 25 minutes.  Cool on a rack for 10 minutes before eating.  Best if eaten the day they’re made.

Notes:

  • Depending on the yeast you use, this recipe will take 2-3 hours from start to finish.
  • Although these rolls are really yummy when they’re still warm, I find they taste most like a pretzel after they’ve been allowed to cool completely.

May ’11: 栗子撻

10個

材料:

栗子醬………………………………100克
吉士粉………………………………100克
忌廉………………………………….70克
麵粉………………………………….250克
雞蛋………………………………….20克
牛油………………………………….150克
糖霜…………………………………..75克
奶…………………………………….155克
鮮果粒………………………………適量

做法:

  1. 將牛油及糖霜打軟,慢慢加入雞蛋,奶及麵粉.
  2. 搓成麵團再推薄後放入模中,以200度焗12分鐘 ,最後塗上一層朱固力於頂.
  3. 將吉士粉及奶打約10分鐘至滑身,再加入20克忌廉,混成吉士醬,以唧袋唧入撻殼中.
  4. 栗子醬加入50克忌廉混合後,唧於吉士醬上造型.
  5. 加上水果裝飾,完成.

May ’11: 京東肉餅, 豆豉苦瓜牛肉, 薑蔥蒸魚

京東肉餅

Maybe I put too much filling, it grew very big ><

豆豉苦瓜牛肉

薑蔥蒸魚

With tilapia

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