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2 i cook i bake i eat skip to content bread et butter i cook i bake i eat menu and widgets home about recipe index travel eating blogs i read twitter pinterest instagram search for top posts pages my grandma s bak chang zong zi glutinous rice dumpling chee cheong fun steamed rice rolls kee chang alkaline rice dumplings roasted banana sorbet chinese new year almond cookies with crunch instagrammed pandan bundt eggwhite cake a harrods christmas hamper and a champagne chiffon cake the food of chinese new year a steam patisserie rachel khoo brioche buns new york eleven madison park categories anchovy avocado beef belgium bill granger blog surfing bread breakfast brunch butternut squash cakes cheese chicken chinese chinese new year chocolate chorizo christmas cookie cookie decorating cupcake dessert dim sum dinner donna hay easter eating out festival florence fruit gifts giveaway gluten free gordon ramsay halloween hari raya holidays ice cream jamie oliver japanese lamb london lunch macaron malaysian market matcha misc new york nigella lawson noodles pancake pasta peanut butter pierre hermé polenta pork prawn pumpkin quick meals review risotto salmon san sebastian snack sorbet turkey valentines vegetarian yogurt a steam patisserie rachel khoo brioche buns i love new toys kitchen toys that is one of my friends once described me as would choose to buy a fancy kitchen gadget over a designer handbag and i have to admit that she was and still is absolutely right it was thus unsurprising that i was excited to hear bout the miele range of combination steam appliances whilst i have vaguely heard about steam ovens i have never properly understood how they work and why someone would want one so i decided to go along to the miele steam patisserie which hoped to showcase the diversity and adaptability of baking with steam and also featured a few rachel khoo creations which she created specially for this event we also got to meet her which was a definite plus so yes steam combination ovens the steam component comes from the humidity setting which can range from 0 100 there are 3 ways you can use it keep the humidity at 0 conventional oven switch off the oven function and only use the steam function steamer use both the humidity and oven functions combination steam oven i was particularly interested in the combination steam mode as i often bake with a water bath or throw chilled water into the oven to create steam we were also told that the oven can also be used to reheat food a la microwave but this would take double the time needed in a microwave the advantage would obviously be the ability to heat more than one plate of food at a time whilst i loved the concept i felt that the oven was a little small in an ideal world i would want to only have one oven miele are however already on the case and are currently developing larger 64l capacity steam combination oven the oven is also naturally more costly than the conventional oven most importantly the treats served at the steam patisserie were delicious it obviously helped that everything was served in beautiful mismatched vintage china which seems to be the new in thing i must admit that i would love to own such a collection i doubt r will agree though bearing in mind my already vast collection of mismatched plates bowls ha but going back to the food my favourite was the brioche bun which was delightfully light yet had a nice crust i naturally had to recreate this at home in a conventional oven with water throwing and i am glad to say it turned out very well indeed i made a few small substitutions as always but i have kept the recipe below very similar to the original many thanks to miele for inviting me along to this event and to cesar dominic who took the time to chat and explain their steam combination range to us brioche buns makes 12 14 buns recipe from rachel khoo miele patisserie of steam for the buns 240g strong white flour 25g castor sugar 5g salt 2 tsp dried instant yeast 70ml milk i usually use cold milk 2 medium eggs 1 egg yolk 125g unsalted butter softened cubed 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 30g parmesan or any other hard cheese coarsely grated 50g french saucisson or any other ham sliced into thin matchsticks for the glaze 1 egg yolk 1 tbsp milk method place flour salt sugar and yeast in the bowl of your stand mixer fitted with the dough hook add the milk and eggs and mix on low speed for 2 minutes until a very rough dough forms increase the speed to medium and mix for 5 minutes until a smooth dough forms turn the mixer down to low speed gradually add in the cubed butter and mix until the butter is fully incorporated you may need to use a dough scraper spatula to scrape the sides of the bowl to ensure all the ingredients are well combined lastly add in the herbs grated cheese and saucisson mix on low speed for 10 15 seconds or until they are fully incorporated into the dough place the dough in a lightly oiled bowl cover with clingfilm or a teatowel and leave to rise until doubled in size preheat the oven to 180 c fan portion the dough into 12 14 equal sizes depending on how large you want your buns shape the portioned dough into smooth rounds and place on lined baking trays remember to space the buns as they will rise get bigger in the oven leave to rise again for 15 minutes glaze the brioche buns with the egg yolk milk mixture bake for 12 15 minutes or until the buns are golden you may place throw leave to cool slightly then eat i attended the event as a guest of miele but all views expressed are my own posted on july 15 2014 categories bread breakfast cheese review 1 comment on a steam patisserie rachel khoo brioche buns chinese braised nuts most chinese restaurants always serve a little snack the moment you sit down at the table these chinese braised nuts groundnuts are a common feature and i personally think they are a fabulous appetiser being in london means i don t get to eat this as often as i d like which means there was only one solution make it myself i ve tweaked the recipe over my last few attempts and i am finally happy enough to post the recipe it is a very simple recipe but does need a prolonged cooking time to ensure the flavours absorb into the nuts chinese braised nuts 500g raw peanuts groundnuts i prefer skinless ones 1 cinnamon stick 2 tsp five spice powder 5 tbsp light soy sauce 5 tbsp kicap manis alternatively use dark soy sauce 1 tsp sugar 3 star anise 60g rock sugar any other white sugar is fine 4 cloves garlic orange peel from one orange optional 5 cups water you may need a few extra cups of water see below wash the peanuts drain and place in a slow cooker heavy bottomed pot add all the other ingredients to the pot cook on low heat covered for 2 3 hours until the nuts are cooked through gently stir the mixture every 30 minutes you may need to add in extra water as you go along do not let the liquid dry out as this will cause the peanuts to burn eat warm or leave to cool and eat at room temperature on another note here s wishing all my chinese readers a very happy chinese new year 恭喜发财 万事如意 i leave you with a photo of us tossing yee sang yu sheng chinese new year salad essentially the higher you toss the more luck you get may the year of the horse bring much joy good health prosperity and good food posted on february 3 2014 categories chinese chinese new year malaysian vegetarian 3 comments on chinese braised nuts a harrods christmas hamper and a champagne chiffon cake christmas hampers are one of those things that are synonymous with the holiday season each departmental store has it s own twist on the christmas hamper but there is one thing they all have in common they are all beautifully packaged because good things come in beautifully wrapped packages no harrods is of course one of the stores that has some gorgeous hampers on offer they range from affordable under 50 to blow the budget over 2000 don t get me wrong through the more affordable hampers certainly shouldn t be scoffed at and make an equally impressive gift i recently received a harrods pamper hamper which contained pink champagne truffles marc de champagne milk chocolate truffles laduree candles a laduree room spray and a bottle of rose champagne a perfect girly present really just look at all the lovely pastel colours sorry boys a special mention is needed for the gorgeous rattan basket box housing the gifts within it was so pretty that i could not bear to put it away and this is how it has earned its place as my christmas tree stand looks much better than my makeshift stand from last year might i add we re not huge drinkers we drink the occasional glass of wine bubbly so i thought i would use the leftover champagne in a chiffon cake i know it hasn t made it on to the blog but i ve been on a chiffon cake kick recently i m enjoying experimenting with various flavours and combinations of recipes and am still in search of my perfect even bubbled chiffon as you can see from my photos i am not quite there yet but practice makes perfect and i m certainly not complaining about the sampling i get to do along the way there s just something about the lightness of chiffon cakes that make them so addictive i can honestly eat half a cake in one sitting and be under the impression that i have not consumed any calories whatsoever ha delusional much a few notes on chiffon cakes 1 never ever grease the tube pan you need the batter to grip onto the sides so it can rise up high this is why tube pans all have a smooth flat edge as opposed to bundt tins which have intricate designs as you have to run an offset spatula knife around the tin to release the cake at the end of the baking cooking process 2 patience is key the cake needs to be left to cool upside down before you cut into it yes this is unfortunately one of those cakes that you can t dive into straight out of the oven if you do so the cake will end up dense and we can t have that now can we 3 try not to overmix the batter treat the batter gently when folding in the whipped eggwhites i find that mixing in 1 3 of the eggwhites in the first instance loosens up the batter and makes the subsequent folds much easier you can also be a little less gentle with the first fold champagne chiffon cake makes one 20cm chiffon cake 190g cake flour 2 tsp baking powder pinch salt 5 egg yolks 50g caster sugar 130g champagne 50g corn oil 1 5 tsp vanilla extract 5 egg whites 50g caster sugar 1 2 tsp cream of tartar optional 1 preheat oven to 165 c fan forced 2 sieve the cake flour baking powder and salt into a medium sized mixing bowl set aside 3 whisk the egg yolks and 50g sugar in a large mixing bowl until the yolks turn thick and pale add the champagne corn oil and vanilla extract and whisk until just combined 4 slowly add in the sieved dry ingredients to the egg yolk mixture whisking whilst you add ensure there are no lumpy bits in your mix 5 in a clean mixing bowl whisk the egg whites on high speed until they become foamy add in the 50g caster sugar and cream of tartar if using gradually and continue whisking until you reach stiff peaks 6 add 1 3 of the beaten egg whites to your cake mixture this helps to loosen the cake mix 7 in 2 additions fold in the remaining egg whites into the cake mixture until just combined you should ideally not see any lumps of whites take care to not overmix though 8 pour the cake batter into an ungreased 20cm chiffon cake tin tube pan 9 bake in the preheated oven for 35 40 minutes a skewer inserted in the center of the cake should come out clean 10 remove tin from oven invert and leave to cool upside down either by sticking the tin on a bottle top or placing it on a wire rack if your tin has feet leave the cake to cool completely 11 once cooled run a knife along the edges of the tin and invert the cake onto a serving plate cut serve and enjoy disclaimer i received a harrods pamper hamper as a gift but all opinions expressed are my own posted on december 9 2013 categories cakes christmas gifts london review 1 comment on a harrods christmas hamper and a champagne chiffon cake in photos salon du chocolat 2013 chocolate i cannot count the number of times it has kept me going especially during stressful exam periods or long days at work we have a special relationship chocolate and i i always have a stash of various chocolate bars in the kitchen you never know when you will have the craving for it or so i say which is why i knew i jumped for joy when i heard salon du chocolat was coming to london in conjunction with chocolate week it is said to be the world s largest chocolate show with exhibits from various top uk and international brands including artisan du chocolat paul a young rococo valrhona bonnat and lindt various demonstrations and workshops from chocolatiers and chefs were also on offer as well as a display of chocolate inspired couture outfits which were modelled live on the first evening of the show there were many french stalls complete with french speaking exhibitors unsurprising as this show has been going strong for many years in paris i always discover new brands during food shows and this time was no exception i chanced upon the leeds based lauden chocolate stall lingered and eventually tried one of their rather attractive chocolates and really liked it i felt that their strength was the intensity of flavours and especially liked the tanginess of the passionfruit chocolate i bought a box naturally i ve never been one for words so i ll let the photos do the talking they are mostly close up ish shots of the chocolates sweets on offer i got a little over excited and forgot to take wider framed shots a selection of 12 chocolates from lauden chocolate stephen one of the owners of lauden chocolate i wouldn t be able to wear this without eating my way through the cupcakes too pretty i first tried these venchi chocolates when i went to italy in my first year of uni loved them then love them now chocolate ruffles anyone i think this was a chocolate pistachio combo a selection of sweets and candies in extremely pretty boxes chocolate heels every girls dream a very fancy advent calendar henri le roux caramels best caramels ever especially the cbs caramel beurre sel salted butter caramel a range of spreads mostly chocolate based of course rococo mini chocolate bars giant slabs of nougat made from mostly french ingredients more nougat because it was pretty not chocolate but i loved the stand white chocolate orange slabs i wonder how long it would take one to eat their way through a slab of that extremely attractive chocolate slabs from chocome loved these paris je t aime salted caramels from melt more chocolate not chocolate but very good caramel spread from henri le roux usually near impossible to get outside france so good on warm toast mmmmm salon du chocolat in a nutshell definitely worth a visit if you are a chocolate fan be prepared for the prices as good chocolate always comes at a price sample ...