郭靓太煮私房菜：Strawberries Crepe with Chocolate Syrup

There were still some fresh strawberries in my fridge...leftover from decorating my fruit tarts. Suddenly i come up with a quick idea to make this easy and yummy dessert in 10 minutes~!

Ingredients:

~ 1 egg

~ 100 gram flour

~ 50 gram water

~ 50 gram milk

~ pinch of salt

~ Fresh Strawberries

~ Whipped Cream

~ Chocolate Syrup

Steps 1: Mix the egg and flour

Steps 2: Gently pour in milk and water in batches. Stir Well.

Steps 3: Heat the pan and scope the mixture. Pan fry to both side golden brown. 

Steps 4: Place the sliced strawberries at a corner.

Steps 5: Squeeze in fresh whipping cream on top.

Steps 6: Fold over the crepe

Steps 7: Place another layer of strawberries on top

Steps 8: Add in whipped cream on top and fold over the crepe again.

Steps 9: Served with chocolate syrup.

 Great combinations of strawberries and chocolate with cream~!

郭靓太煮私房菜：Chicken Piccata with Capers Sauce

Cleaning up the fridge on last weekend, and found that my bottles of capers is expiring soon....it was bought quite some time ago for the Hollandaise sauce (*if not mistaken) and there are still 3 quarter of it available!

So i browse thru the net and finally decide to make this Chicken Piccata with Lemon and Capers Sauce.

And accompany by grill eggplant and zuchinni with mozzarella cheese as side dishes~~!

Ingredients (Chicken Piccata):

~ 2 pieces of chicken breast

~ 1/3 cup of flour

~ salt and pepper

~ 2 tablespoon of butter

~ 2 tablespoon of olive oil

~ 1/2 cup chicken stock or dry white wine

~ 3 tablespoon of lemon juice

~ 2 teaspoon of capers

~ parsley for garnishing

Ingredients (Grilled Eggplant) :

~ 1 eggplant

~ 1 zuchinni

~ 2 tomatoes

~ 1 garlic

~ 1 onion

~ 1 chili

Steps 1: Cut the chicken breast halves into butterfly open. Put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

Steps 2: Mix together the flour, salt and pepper. Dredge the chicken thoroughly in the flour mixture until well coated.

Steps 3: Heat olive oil and butter and brown the chicken well on each side.

Steps 4: Prepare the sauce. Add the chicken stock (or white wine), lemon juice and capers to the pan and scrape up the browned bits. Reduce the sauce by half. Whisk in 2 table spoon of butter and the sauce poured over the chicken. Sprinkle with parsley.

capers

Steps 5: Slice the zuchinni, tomatoes, chili, onion and eggplant. Dice the garlic.

Stesp 6: Pan fried the eggplant, zuchinni and onion ring.

Steps 7: Place the vegetables 1 each after another with Mozzarella cheese in between. Scatter the diced garlic on top and baked in the preheated oven until golden brown.

Steps 8: Served Chicken Piccata garnish with parsley and grilled vegetables as side dishes.

Nice & Easy~!

郭靓太煮私房菜：Custard Fruit Tarts

After many times of baking cakes...now my new challenge is to make a tart ~ a beautiful fruit tart!

Crispy Tarts Shell Ingredients: (makes 2 tart shell)

~ 1 cube of butter (abt 225gram)

~ 100 grams of sugar

~ 400 grams of flour 

~ 1 tablespoon of vanilla essence 

Custard Filling Ingredients: 

~ 400ml of milk

~ 2 tablespoon of custard powder

~ 1 tablespoon of sugar

Dressing:

~ Fresh Rasberries

~ Fresh Blackberries

~ Fresh Strawberries

Steps 1: Preheat Oven to 200'C. Then cream the butter and sugar 

Steps 2: Add in 1 tablespoon of vanilla essence and mix well

Steps 3: Add in flour in 4 times....100 grams each time. Mix well the flour to become dough.

add in more flour if necessary to make a smooth dough

Steps 4: Get the baking pan and press the dough evenly on the pan and baked in the over for 15 minutes

make an even wall abt 3mm

Baked the pastry in oven for 15 minutes or until golden brown

let it cool down and meantime prepare the custard

Steps 5: Dissolved 2 tablespoon of custard powder in 2 tablespoon of milk

Steps 6: Bring the remaining milk to boil and add in 1 tablespoon of sugar. Stir well

Steps 7: Reduce the heat over the milk and pour in the custard mixture. Keep stirring until it becomes thicken and glossy shine.

Steps 8: Pour evenly over the tart shell and keep refrigerated until the custard is cooling and harden

Steps 9: Fresh fresh berries are ready to dress up my tarts

Design No 1

Design No 2

Steps 10: Sprinkle the top with icing sugar when serving...so it'll looks more presentable~! 

郭靓太煮私房菜：Grill Salmon Fillet with Herbed Butter Sauce

Salmon are usually eaten raw...btw it also taste superbly good with grill fire~!

Ingredients:

~ 2 salmon fillet

~ 1 tablespoon of herbs

~ dash of olive oil

~ salt and pepper

Herbed Butter Sauce:

~ 2 shallots minced

~ 1/4 cup Chardonnay

~ 2 tablespoons of chicken stock

~ 1 tablespoon of white wine vinegar

~ 3 tablespoons of heavy cream

~ 2 tablespoons of chopped parsley

~ 1 tablespoon of lemon juice

~ salt and pepper

Steps 1: Preheat oven to 170'C. Wash and pat dry the salmon fillet. Ready on the grill pan. Sprinkle the top with some salt and pepper and the herbs then grill in the over for 30 minutes or until golden brown.

Steps 2: Sweat the shallots in butter until golden brown. Add in the Chardonnay, chicken stock, white win vinegar, lemon juice and simmer it until reduced by half.

Steps 3: Stir in 3 tablespoons of cream and whisk in the cold butter. Do not let the butter rest, have to keep it stirring else it will become oily. Season with salt and pepper.

Steps 4: Place the salmon fillet on top of the fennel and mushroom salads. Garnish with parsley and the herbed butter sauce.

Learning to make food presentation on the plate...from far its looks ok...ada standard...hmmm but still need lots of improvement to it~!

郭靓太煮私房菜：Fennel and Mushroom Salad

Today we shop at Jusco and saw the uncommon vegetables available on rack ~ Fennel. So then we decided to make the fennel and mushroom salad in a little french way ..

Ingredients:

~ 1 stalk of fennel

~ 1 shallots (chopped)

~ 1 cup of mushroom

~ pasley for ganishing

~ lemon juice

~ lemon zest

~ olive oil

~ 2 table spoon white wine vinegar

~ salt and pepper

fennel bulb

looks so much like a human palm

few stalk of mushroom cut into slices                                                 

fresh lemon 

Steps 1: Macerate the shallots with 2 tablespoon of white wine vinegar

Steps 2: Cut the fingers of the fennel bulb and slices it very thinly into rings. Cut the mushroom in slices 

Steps 3: Drain the shallots and toss with the fennel and mushroom slices. Dress with olive oil, salt, pepper, lemon juice and some lemon zest

Steps 4: Garnish the salads with pasley and parmesan cheese (optional).

A new kind of salads instead of the common caesar salads or coleslaw. Yummylicious!