Save time Chocolate Bread Pudding

Chocolate Bread Pudding – Microwave Recipe

Ingredients

• 1 slice sandwich bread, stale or fresh (or any bread of similar texture)
• 2 teaspoons unsalted butter, softened
• 2 tablespoons chocolate, chopped, dark or semi-sweet
• 1 egg
• 2 tablespoons granulated sugar
• 1/3 cup milk
• 1/8 teaspoon ground cinnamon

  Directions

  First, spread 2 teaspoons of softened butter on 1 slice of sandwich bread.  And slice the bread into small squares. And add in a mug. Just 1 bread is enough for one cup. And tall mugs are not recommended.  Then distribute 2 tablespoons of chopped chocolate between breads.  And dust with ground cinnamon.
  In a cup, crack in an egg and add in 2 tablespoons of granulated sugar. Then cream together until white. Make sure sugar is completely incorporated. Then add in 1/3 cup of milk and stir until homogeneously combined. And carefully pour over the bread in the mug.
  Now microwave for 1 minute. Then another 30 seconds. If the pudding is still liquidy, repeat microwaving for only 20 seconds each time until done. Microwaving time varies depending on an oven. It took me 2 minutes and 10 seconds today. Let cool for 5 minutes and serve when still hot.
  (Adapted from Eugenie kitchen)

Evening with Ramen....

Having hi tea at mall with Ramen...cost ? only $3.50...superb!!

Cream Puff

 

Cream Puffs Recipe – French Choux Chantilly

Ingredients

• ¼ cup unsalted butter (1/2 stick; 57g)
• ½ cup water (120ml)
• ½ teaspoon salt (2.5g)
• 1/2 cup + 1 tablespoon all-purpose flour (75g) (or cake flour if you want delicate choux.)
• 1 teaspoon caster sugar (5g)
• 2 eggs, medium-size

For Crème Chantilly (whipped cream):

• 1/2 cup whipping cream (120 ml)
• 4 tablespoons confectioners’ sugar (30 g)
• 1/4 teaspoon pure vanilla extract

Directions

Pate a choux (Choux pastry)

In a pan, add in butter, sugar, salt, and water. On medium heat, melt the butter completely and bring to a boil.

In the meantime, in a mixing bowl, sift flour and set aside.

As soon as it starts to boil, get the pan out of heat. Add flour all at once and with a wooden spoon, stir until combined.

Back to the heat, cook until it starts to form a ball. 

Beat the eggs for one minute and add eggs little by little, blending well after each addition. Never pour in egg mixture immediately out of heat. The egg will be cooked, which is the least wanted here. Keep beating until thick and shiny. The batter should drop off the spoon when shaken.

Pipe the choux on the parchment-paper-lined baking pan. Of course, you can use a spoon, too. Dip your finger in the water and slightly push down little pointy parts.

Bake at 400 degrees F (200 C) for about 20 minutes or it’s well swollen and golden brown. Cooking time varies depending on the size of choux you piped. * Never open the oven door during baking. If you open, the choux will collapse.

Let cool on a wire rack.

Whipped cream

Pour the whipping cream in the mixing bowl. At medium high speed, whip until thickened. Add in confectioners’ sugar, and vanilla extract. Then whisk until stiff peaks form.

Assembly

With a serrated knife, cut the choux. The choux should have a big hole inside. Pipe in the crème Chantilly or spoon in. Dust with confectioners’ sugar.

(Adapted from Eugenie kitchen)

Buttermilk Fried Chicken

Buttermilk Fried Chicken Recipe

  Ingredients

• 1 (3 pound) fryer cut into pieces
• 2 cups buttermilk
• 1 large onion, sliced
• 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper

• 2 cups flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1 teaspoon cayenne pepper
• Salt and pepper
• 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. 

(Adapted from Simply recipe)

Sandwich..for kids school pack!

 

 Ingredients

For tomato sandwich:
4 slices sandwich bread
4 tablespoon unsalted butter, softened
4 teaspoons Mayonnaise
Salt and pepper
1 tomato

For tuna sandwich:
4 slices sandwich bread
1 tablespoon unsalted butter, softened
2 oz tuna, canned
1 teaspoon red onion, chopped
1 tablespoon mayonnaise
Salt and pepper

For peanut butter jelly sandwich: 2 tablespoons jelly or jam of your choice
4 slices sandwich bread
2 tablespoons peanut butter

Directions

First, spread softened butter evenly on all slices of bread for tomato and tuna sandwiches. It will prevent the bread from getting soggy.

For tomato sandwiches, spread mayonnaise on both sides of buttered bread. And season with salt and pepper on one side. And slice a tomato. I will not add liquidy tomato seeds today. Arrange tomato on top to cover the surface. And top with another slice of bread.

For tuna sandwiches, add 2 oz of tuna in a bowl and 1 tablespoon of mayonnaise, and 1 tablespoon of red onion, finely chopped. Red onion is mild and sweet. It’s better for salads and sandwiches than white and yellow onions. And stir until combined. Then season with salt and pepper. Spread the tuna mixture on a slice of buttered sandwich bread. It’s also good with a lettuce leaf. Then cover with another slice of bread.

For peanut butter and jelly, spread peanut butter on all slices of bread. Peanut butter will seal the bread like butter. And I like thin layers of both peanut butter and jelly. Not more than 1 tablespoon for each. And then spread your choice of fruit jelly or jam over it. Today I am using 3-fruit marmalade. And top with another slice of bread.  
(Adapted from Eugenie kitchen)