This low fat butter spread has 22% less fat then butter. Saturday 22nd January 2012, Recipe 20120122
How to make low fat butter spread – an introduction
I have been pondering about the increase in the price of butter over the last few months. Butter prices jumped betweeen August and October 2011 by 25%. It was an overnight jump in prices. I just walked into the supermarkets one day and was shocked to see the new prices for butter. At that point I resolved to find a cheaper substitute without using margarine because I am a self confessed butter addict. Butter is simply too delicious not to be used. It improves a flavour of most recipes and has a wonderful moisturising effect and improves texture to cakes and pastries. I had to find a substitute. … Continue reading “How to make low fat butter spread »
How to make chocolate mousse cake – an introduction
This wonderful chocolate mousse cake with biscuits embedded recipe to verify that chocolate mousse can be made without heating in a pot, pan or microwave or using boiling water or cream. In the previous recipe for chocolate mousse, I had used a a microwave to warm up the cocoa butter. In this recipe I did not apply any heating to the ingredients. … Continue reading “How to make chocolate mousse cake »
How to make Tiramisu chocolate mousse cheesecake, part 1
Saturday 3rd December 2011, Recipe 20111203
How to make Tiramisu chocolate mousse cheesecake, part 1 – an introduction
It was one of those days when I was watching someone make a Tiramisu when I had an epiphany for a chocolate cake. I thought to myself that the raw eggs would be risky to serve to children and, you know, the cheese they use … I forget the name … ‘Mascara Pony’ cheese I think. As I was conjuring up these ideas, then it hit me. I could convert the chocolate mousse into a chocolate cake. Skip the skip the raw eggs, … skip everything and what do you have … chocolate mousse, cheese cake and biscuits – the Tiramisu biscuits. … Continue reading “How to make tiramisu chocolate mousse cheesecake, part 1 »
How to make a bullseye egg in 30 seconds – an introduction
It was one of those mornings. I woke up, the other day, from a restless night dreaming of hard boiled eggs. After all of my cooking experiments, here I was living off hard boiled eggs. Was my dream telling me that my life was becoming creative and fruitful? I had been very quiet on this blog as I had been preoccupied the past few weeks doing Real Estate, chasing property sellers and chasing property buyers. Do come and buy the properties I have on sale. Was I dreaming that I had too many hard boiled eggs and it was time for a change? I wonder. The dream was that of a metal pot filled with hard boiled eggs. … Continue reading “How to make a bullseye egg in 30 seconds »
How to make a fast chocolate cake part 3 – an introduction
I hope you would have read my spin on Hervé This’s Chocolate Mousse and how I had converted it into a fast chocolate cake. I have been carrying out more experiments and in the last article I mentioned the difficulties you would face when making this type of chocolate cake. In this article I have improved upon this type of chocolate cake and it is almost like a sponge cake. The baking time is longer, 30 minutes at a lower temperature of 180C (356F).
I have tackled some of the difficulties associated with making chocolate cake as mentioned in the previous article. And I have used the original expensive butter and it did make a difference to the chocolate mousse. I am still using the second brand of cocoa powder that began to weep so that I can learn how to control this. … Continue reading “How to make a fast chocolate cake part 3 »
How to make a fast chocolate cake part 2 – an introduction
I hope you would have read my spin on Hervé This’s Chocolate Mousse and how I had converted it into a fast chocolate cake. In this article I would like to describe some of the problems in making the fast chocolate cake.
How to make a fast chocolate cake – an introduction
If you had read my previous article on how to convert Hervé This’s Chocolate Mousse into a chocolate cake you would know that it did require a little improvement. Now I would like to show you an improved chocolate cake. This chocolate cake is unbelievably quick to make.
Here is the recipe for the improved chocolate cake. You will notice that I have combined the chocolate mousse recipe with the chocolate cake recipe
How to make chocolate cake with Hervé This’s Chocolate Mousse
Tuesday 1st September 2011, Recipe 20110901C
How to make chocolate cake Hervé This’s Chocolate Mousse – an introduction
If you had read my previous article on Hervé This’s Chocolate Mousse I didn’t realise I could convert the chocolate mousse to chocolate cake. You would know that I had improved upon the chocolate mousse by adding more dairy butter. Now I would like to show you how to convert the mousse into a chocolate cake. This chocolate cake is unbelievably quick to make and you can
In a previous article I had left out the cheesecake pastry when I mentioned that the absorb-ability of the flour is an important criteria when choosing which flour to use for you cheesecake pastry. I ran a few experiments after I found butter leaking out of the dough when baking and I managed to stop the dough leaking butter during bake. Today, I managed to make my pastry soft and buttery and absorb all the butter flavour without
How to make Hervé This’s Chocolate Mousse – an introduction
While failing at making exotic cheeses I had been experimenting with chocolate mousse. I had been experimenting with cocoa powder to make chocolate for the past few years and accidents in making chocolate have always turned out better than following any kind of recipe. The most difficult part of chocolate making is the tempering of the chocolate especially if you do not have a thermometer. I have tried making chocolate paste from
I have been experimenting with different cheese making techniques in an attempt at making a unique cheese that is wonderful – never mind trying out the standard tried and true techniques. In my research on cheese making I found out that alcohol will curdle cheese without the loss of calcium. Acid based curdling releases a lot of the calcium from the milk into the whey hence cheese makers add back the calcium in the form of
