Kid’s Party Menu

Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

• Vegetable sticks
• Fried Wontons
• Sushi Platters
• Pizza’s
• Coated Hotdogs on sticks
• Kid’s Cupcakes
• Barbecued Wings
• Spaghetti
• Chips and dips, popcorns, cookies, chocolates, lollies and candies
• Juices and softdrinks
• Ice popsicles

Futuristic Menu

Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Apple Crumble Pie

Apple and apricot slice… This is one of my favourite dessert for apple recipe. Inspired by traditional apple pies, this dessert comes with some apricots and sultanas topped with crumble of oats and butter. Must try!!!!

Ingredients: makes a tin of 6×12 inches

• 5 cups diced apples (in cans) drain syrup
• 1 cup sultanas
• 1 cup brown sugar
• 1 cup dried apricots
• 1 tsp cinnamon powder
• 1 tsp nutmeg
• 2 tbsp corn flour
• 1/2 cup bakers flour
• 1 tsp mix spice

* in a mixing large bowl, combine all ingredients and mix very well. set aside

Base and crumble toppings”

• 3 cups bakers flour
• 1 tbsp baking soda
• 3 cups rolled oats
• 2 cups brown sugar
• 400 grams melted margarine

* In a large mixing bowl, combine all dry ingredients and mix well then add in margarine. mix well then transfer half of the mixture to a 6×12 tin with baking paper and bake for 15 minutes at 170 degrees. Serve the other half mixture for crumble topping.

Procedures:

• After the base is cooked, pour in the mixture evenly and toppwed with the remaining crumble. To top simply tear flour mixture everything is covered.
• Bake at 1 hour for 160 degrees. Set aside and cool down and slice in your desred sizes.
• Best served chilled with a cup of coffee or tea.

Dates and Sultana Scones

Scones………..My shift in the morning wont be complete If I don’t make this scone. As part of my routine, baking scones, muffins, rolls, loaf, quiche and other baking staff. I consider this scone making will be your entry-level to the world of baking. The first time I made it, It doesn’t really looks good as the flour did not rise. Because my Pastry Chef told me that if I mix it very well, the scones will not rise. Well, I am a type of person that the motto is “to see is to believe”. So what I did is, I mix it really well. The Chef is right, It did not rise! So from then on, I learn the patience when it comes to baking………………Did you know that dates and sultanas contains fluorine, which is an essential mineral to slow down the process of early tooth decay. Fluorine is also known to keep plaque at bay by strengthening the tooth enamel. However, many people are of the misconception that tooth enamel can magically reverse tooth decay. This is not true. Tooth enamel consists of hydroxyapatites, which when brought in contact with fluorine forms hydroxyfluoroapatites, which is resistant to decay. This clearly means that fluorine helps prevent further tooth decay, but cannot reverse the decay process. …..

Ingredients: makes 8-10 scones depending on your desired size.

• 3 cups self-raising flour (you may need a more)
• 100 grams melted butter
• 100 grams white sugar
• 1 tsp salt
• 100 grams dates and 100 grams sultana soaked in 1 cup water for at least 1 hour
• 3/4 cup milk

Procedures:

• In a very wide mixing bowl, combine all wet ingredients first them mix well. Pour in flour and salt and fold until mixture are dry and but little bit soft. you may need extra flour.
• Using your hand, mold a circle flour in your palm depending on your size. repeat procedures and this recipe makes 8-10 scones. place into a tray with sprayed oil.
• Bake at 180 degrees at 25 minutes.
• Serve hot with coffee or tea

Home Made Louise Cake

Louise cake……. They said (the kiwi’s or new zealander) that this cake was originated here in NZ, It is a cake made of  thin butter cake base topped with raspberry jam and coconut meringue. Kiwi’s said it is a very old-fashioned cake made by elder people. Once you try a bite of this cake, you will never stop until you finish the whole slice. That’s why my daughter was there waiting for the photo shoot to be finished…………..Did you know that this cake is made with raspberry jam? Raspberry is a very good source of vitamin C and manganese.  This nutrient are both responsible for several crucial body processes, and vitamin C plays a large role in regulating and promoting health immune system malfunction………

Ingredients: makes a tin of 6 x 10 inch

Base:

• 560 grams bakers flour
• 2 tbsp baking powder
• 8 pcs egg yolk
• 250 grams melted butter
• 80 grams raw sugar

Filling:

• 1 bottler of Raspberry Jam (about 350 gms)

Topping:

• 8 pcs egg white
• 1 cup dessicated coconut
• 1 cup raw brown sugar
• 1/4 cup for spread on top

Procedures:

• In an electric mixer with stand and bowl, mix butter and sugar then add in egg yolk one at a time. mix well then gradually sift in baker’s flour and baking powder. Texture should be a little dry. Then transfer and lightly press into a baking tin with baking paper. Bake for 15 minutes at 160 degrees Celsius. Let it cool then spread raspberry jam evenly. set aside
• In another bowl, mix egg white until fluffy then fold in sugar and desiccated coconut.  Spread over the cake with raspberry jam then sprinkle remaining desiccated coconut and bake for 20 minutes at 160 degrees celsius.
• Let it cool and slice on your desired size, best with a cup of coffee or tea
• Enjoy!

Ginger Cake

Ginger……. Aside from this is the name of my daughter, It is one of my favourite ingredients too. That is why I named my daughter “ginger”.  Back to the recipe, It is a recipe inspired from a ginger bread. The base is healthy made with oats and the topping is a creamy butter icing. Over all it is simply irresistible, love it!…………..Did you know that ginger  can also be used for reducing toothache and the discomfort which arises due to the infection in the upper respiratory tract due to its antibacterial and antifungal nature. Also used by pregnant women to ward off the morning sickness……

Ingredients: makes a tin of 6 x 10

• 1.5 cup rolled oats
• 1.5 cup bakers flour
• 2 tbp baking powder
• 1.5 cups desiccated coconut
• 1.5 cups white sugar
• 2 tbsp ginger powder
• 400 grams melted margarine

Topping:

• 2 cups icing sugar
• 150 grams butter
• 3 tbsp golden syrup
• 2 tbsp ginger powder

procedures:

• In a mixing bowl, combine all ingredients together except margarine. mix well using your hands with gloves. Then pour in melted butter and press into a tin with baking paper. bake for 20 minutes at 160 degrees celcius. set aside.
• IN a thick sauce pan, using low heat settings, stir in topping ingredients. stir very well until melt and smooth consistency. top on ginger bread. Cut in desired size. Best serve chilled.

Vegetarian Savoury Muffin

Vegetarian……….The best vegetable muffin I ever invented. It is composed of carrots, kumara and potatoes with yougart, cheese and other flavours with a little surprise of cream cheese inside. Best consumed fresh from the oven with a side of butter and a cup of your favourite coffee or tea. I am hungry! Sounds like I want to eat breakfast now………………..Did you know that this muffin is loaded with vegetables. My favourite vegetable is carrot. Carrot are very healthy vegetable. Carrot has a strong cleansing properties that are effective in detoxifying the liver, so that the overall effective for acne that is caused by toxins from the blood. Carrot is also useful for treating uneven skin tones because of pigmentation. The vitamin A and other nutrients contain in carrot efficiently nourish the skin, prevent dry skin and other skin blemishes…………..

Ingredients: makes 12-15 muffins

• 3 eggs
• 2 cups self raising flour (may need more)
• 1/2 cup canola oil
• 1/2 cup fresh grated carrots
• 1/2 cup cube potato
• 1/2 cup cube kumara
• 1/2 cup cream cheese
• 1/2 cup grated cheese
• 1/2  cup yougart
• 1/2  cup fresh cream
• 1/2 cup fresh milk
• 1/2 tsp each of salt and pepper

Toppings;

• pumpkin seeds
• grated cheese
• sesame seeds

procedures:

• In a large mixing bowl, mix all ingredients wet ingredients together. mix well then add all ingredients except cream cheese.
• Spray muffin tins/trays and pour in mixture halfway, add in cream cheese and cover with muffin mixtures then top with cheese, sesame seeds and pumpkin seeds. repeat procedures for 12 muffins.
• pre heat oven at 170 degrees celsius and baked for 25 minutes.
• Enjoy with a cup of coffee -flat white, latte and cappuccino or hot tea.

Florentine Slice

Florentine slice………Inspired by power nuts bar like muesli bars, nutty and fruit bars and many more. This is one of the most healthy loaded protein bars you may need the whole day. It is a classic mix of peanuts and cashew nuts plus oats bind with condensed milk, melted chocolate and coconut meat(dessicated). I love it!…………….Did you know that nuts   especially peanuts are rich in energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. These nuts are also a  good source of dietary protein compose fine quality amino acids that are essential for growth and development……

Ingredients: makes 6×12 pan

• 1 cup cashew nuts
• 1 cup peanuts
• 1 cup sultana
• 1 cup dried apricots
• 1/2 cup dessicated coconut fine
• 1 cup condensed milk
• 3 tbsp golden syrup
• 1/4 cup butter melted
• 4 cups corn flakes
• 1/4 cup dessicated coconut long (for topping)

Base ingredients:

• 400 grams dark chocolate
• 1/4 cup canola oil

Procedures:

• In a microwavable mixing bowl, combine dark chocolate and oil and heat to microwave for about 1 minute. then continue stirring until smooth mixture and transfer into a baking tin with baking paper. set aside and place in fridge to cool down for15 minutes.
• In a small bowl, combine melted butter, condensed milk and golden syrup, mix well. set aside. (wet mixture)
• IN a large mixing bowl, combine all ingredients together. mix well then pour in  wet mixture and mix well again.
• Transfer into the baking pan with chocolate. Top and garnish with long dessicated coconut.
• Heat oven at 160 degrees and bake for 25 minutes
• Once, cook, let it cool and slice in your desired sizes. Best serve cold.

Ube Cake (purple yam cake)

Ube cake or purple yam cake……….For those who just tuned in, this is dessert we had on our 7 course meal. This was baked by my wife from the scratch to finish. It is a cake made with ‘sweet purple potato” in a soft spongee cake filled with macapuno and dressed with cream cheese and sugar frosting. This is the first time my wife made this. The chiffon cake is very traditional, the filling and frosting came from her creative imagination. I would say that after she made this, now I have a patisserie chef…………………….Did you know that purple yam or sweet purple potato specially with a thicker purple skin has a cancer-fighting properties. the anthocyanin which is present in sweet potato can prevent, treat or slow down the growth of cancerous cells…………

Ingredients: serves 1 8×8 square pan (double layer cake)

• 2 1/2 cup cake flour
• 3 tsp baking powder
• 1 tsp salt
• 1 cup cooked purple yam or sweet potato (grated after cooking)
• 1 cup milk
• 1 ts[ vanilla extract
• 1/2 glutinous cup corn syrup
• 8 egg whites
• 8 egg yolks
• 1 tsp cream of tartar
• 1 cup white sugar
• 6 drops red food color
• 6 drops blue food color
• 12 ounces macapuno (coconut preserve)
• 1 cup vegetable oil

Butter icing:

• 1/2 cup evaporated milk
• 2 cups icing sugar
• 1/2 cup cream cheese
• 1/2 cup soft butter
• 3 drops red food coloring
• 3 drops blue food coloring

Procedures:

• In an electric mixer with bowl, sift flour, baking powder and salt, place grated ube, milk, egg yolks, syrup, oil and vanilla extract. mix well. set aside. (we will call this mixture A)
• In an electric mixer with bowl,  mix egg whites and cream of tartar until smooth and foamy. add white sugar gradually then add in food coloring. set aside (we will call this mixture B)
• Then combine and fold mixture A and B.
• divide and pour mixtures in two sets of 8×8 pan (place baking paper on tin)
• pre-heat oven 165 degrees and bake for 30 minutes
• To check if the cake is ready, when your finger bounces back it means it is ready
• Let it cool for 1 hour. remove from tin and assemble cake into a serving cake tray. (you can trim in some as your desired cake shape)
• Place one layer of chiffon cake first then fill with a jar of macapuno then top the other chiffon cake.
• Mean time, Place all ingredients of the frosting into a mixing bowl. mix well until smooth and creamy. divide the mixture into two parts. place food coloring on the other part.
• Using your imagination, decorate the cake as you want.
• Enjoy!!!

Brazo de Ube

As I review the statistic of my brazo de mercedes, I found out that it became one of my popular recipe on my blog. So, me and my wife decided to make this brazo de ube, a version of the brazo de mercedes using an “ube or purple yam’ filling. Purple yam for some who does not know yet is a kind of sweet potato which is purple in color. The procedures and ingredients is same with the add-ons of “ube or sweet purple potatoes”………………….Did you know that purple sweet potato has the highest nutritional value compared to other vegetables. Its vibrant color is a clue to its high concentration of Vitamin A in the form of beta-carotene. One sweet potato contains five times the recommended daily allowance of Vitamin A, a powerful antioxidant that protects against free radicals and helps guard against smoking-related diseases like emphysema and lung cancer. Sweet potatoes are also a good source of Vitamin C and the trace mineral manganese…….

Ingredients:

• 10 raw eggs, separate yolks from white
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract
• 1 cup caster sugar
• 4 tbsp confectioner sugar
• 1 can 14 oz condensed milk
• 1 pc purple sweet potato (boiled and mashed)
• you may need food coloring red and blue (3 drops each)

To prepare custard:

• In a saucepan using low heat settings,  whisk egg yolks then add condensed milk, vanilla extract and mashed sweet purple potato . cool down and set aside. if you are not satisfied with the color, you can drop red and blue at 3 drops each

To prepare merengue:

• In a mixing bowl, pour in egg white and cream of tartar and mix using an electric mixer until soft peaks form. add in caster sugar in small quantities and whisk.
• Pre-heat oven at 170 degrees celsius. In a cookie pan, spray oil and place baking paper, spread merengue using a spatula evenly. You can use fork to create lines and designs. Bake for atleast 10 minutes or until lightly brown. cool down and set aside and dust with sugar confectioner
•  flip over the merengue and spread custard evenly. again, dust it with sugar confectioner
• Then slowly roll over the cake to form a cake roll look-alike. Be gently.
• Place in fridge for minimum of two-hour.
• Enjoy!!!