Homemade Mushroom Soup

I decided to try my hands on mushroom soup last night, together with shrimp aglio olio. Actually, it is because I don't have any ideas on what to cook anymore. Having a helper don't' eat pork really limits the menu by 60%! Can't be having chicken everyday mah.

Cost of mushrooms is so low, can't believe I am paying S$9 per regular serving at The Soup Spoon. It is not difficult to make too.

Saute the garlic and onion, add in mushrooms and let it simmer until it is cooked. Blend it, add in the cream and voila.. Kieran loves mushrooms as much as me so he really loves the soup. Zach on the other hand feel yucky and giving me the I-want-to-throw-up look at each spoonful. Haha..

You will need a pack of mixed mushrooms, thyme (preferred to be fresh), thickened cream, garlic, onions, vegetable stock, flour, salt & butter.

Melt about 25g of butter and saute garlic and onion until both are caramelised. This will take about 4-5 minutes.

Add in the flour and the butter mixture will thicken slightly.

Pour in half of the vegetable stock and all the mushrooms and thyme. It will look a massive amount of mushrooms but don't worry. After 15 minutes, the mushrooms will shrink.

Simmer it for 15 minutes and using a handheld blender, puree the mushrooms. Bring it to boil again, stir in salt and thickened cream.

Serve the soup with croutons. Making this soup is relatively easy, all it takes is 30 minutes. I shall try making other soups next, broccoli, corn and cauliflower.

Hokkaido Chiffon Cupcakes

This got to be the easiest dessert to bake! 10 minutes of preparing, 20 minutes of baking and some minor decorating, voila! good looking cupcakes and not to mention yummy and soft too.

I baked these for a street party for LHNC (Lucky Heights Neighbourhood Committee). It's a potluck party so instead of the usual fried beehoon, nuggets etc, I contributed cupcakes. Everyone commented how pretty and yummy it was. Feeling very flattered.

Then, boss' secretary sent out invite saying there is a surprise birthday party the next day in office, I baked another batch of cupcakes, this time round I used some chocolate powder to make it into Chocolate Hokkaido Chiffon. Not sure if it is the paper cup that I used, some of the cupcakes were hard at the bottom. Since Korean strawberries are in season now, time to bake some strawberry shortcake. Was thinking of baking something for Zach's school teachers and friends. It is after all his final year in preschool. He will be embarking to primary education come 02 January 2015. Time flies...okay. I digress.

Hokkaido Chiffon Cupcakes (makes 9 cupcakes)

3 egg yolks
20g castor sugar
35g corn oil, or any other oil i.e. grapeseed oil, canola oil
60g milk
70g cake flour

3 egg whites
25g castor sugar

Custard cream
60g whipping cream (dairy)
10g castor sugar
1 tsp custard powder

How?
- Line your muffin pan with cupcake liners and preheat oven to 170C.
- Using a hand whisk, beat egg yolks with sugar until pale in color.
- Add in corn oil and milk, mix well.
- Lastly, add in cake flour. Stir to combine.
- In another clean bowl, beat egg whites until foamy.
- Add in 25g sugar gradually and beat until soft peak forms.
- Taking 1/3 of the meringue, mix well using the hand whisk to the egg yolk batter.
- Fold the remaining meringue in and fold gently using a spatula.
- Scoop batter into prepared liners.
- Bake for 20 - 25 minutes or until inserted skewer comes out clean. Mine took 20 minutes to bake.
- To prepare custard filling, beat whipping cream and sugar until firm and stiff. I beat them over a bowl of ice to speed things up. Placing the beater in freezer helps too.
- Add in custard powder and mix well.
- Pipe custard cream into cooled cupcakes and place your favorite fruits on top.
- Dust with icing sugar.

This cupcake is best consumed when cold.

Before piping in custard cream

Soft and moist cupcakes

This post is linked to Best Recipes for Everyone #5 December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.

Japanese Cheesecake - only 3 ingredients!

I bought a block of Philadelphia cheese and some white chocolate from Paris quite some time ago and the expiry date is nearing. What better to use them up than the 3 ingredients Souffle Cheesecake by Ochikeron. View the YouTube video here.
It is really simple to prepare but I think the baking is a tad too tricky. Wrong temperature or timing will make the cake sink..So I am going to watch it like a hawk (it's baking as I am typing this entry).






Souffle Cheesecake (by Ochikeron)

3 cold eggs (70g each), separated
120g white chocolate
125g cream cheese



How?
- Line a 6" or 7" round pan, grease the side with butter. Line the side higher than the pan's height.
- Preheat oven to 170 degree Celcius.
- While you are preparing the pan and chocolate cheese mixture, put egg white into fridge.
- Using bain marie, melt white chocolate, becareful not to over do it. You do not want the chocolates to be separated.
- Remove pot from heat and add in cream cheese. Mix well until all combined.
- Remove the bowl from pot and add in egg yolks. Mix until well combined. Set aside.
- Whisk egg white until firm peak forms.
- Take 1/3 of meringue and mix with chocolate cheese mixture.
- Pour in remaining meringue and using the whisk, combine gently, careful not to deflate the egg white.
- Pour batter into lined pan.
- Steam bake at 170 degree for 15 minutes, followed by 160 degree for 15 minutes and then turn off the heat and bake for another 15 minutes.
- Leave the cake to cool completely before removing from pan.
- Cake is best served chilled

Bon appetit!