150713 - Nama Chocolate 生チョコェトー

Recently saw a few gals in MFWL posting Nama Chocolate ... as you may know .. i am really not a chocolate person .. so didnt take notice of this ...

Till i tried the Royce Nama Chocolate from Japan, from my neibies .. i tot it was good .. not overly sweet .. comes abit bitter also ..

Anyway .. I had a 500g block of 60% cocoa butter coveture from RG .. so I decided to give it a try ..

A search online had yield a few different types of Nama Chocolate recipes .. but i noticed that one particular recipe was commonly used and tweeted .. so i decided to use this simple recipe for my virgin try ...

I took the recipe from this blog ...

Just One Cookbook - Nama Chocolate

I did a half recipe for a first try ..

Anyway .. the whole process is 45mins .. COZ i forgot to defrost my whipping cream .. so I spent 15mins defrosting my cream and chopping up the coverture ..

Recipe

200gm Coverture Chocolate (good quality - eg Valhorna will be good) - Grated / Chopped finely
100gm Toppin Pride Fresh Whipping Cream
Valhorna Cocoa Powder

Method

1. line ur pan / tray / bowl which u will use to mould ur chocolate with cling wrap or parchment paper  - flat and wide base is good
2. Heat Whipping Cream over stove till starting to boil (u start to see bubbles at the rim of the pot)
3. REMOVE from heat (very impt)
4. Throw in your chopped / grated chocolate. (by chopping finely / grating, it helps to melt the chocolate FASTER)
5. use a whisk and mix till all chocolate melted and no more lumps.
6. Pour into your mould pan and fridge till harden.

7. Cut your chocolate to cubes - soak your knife in hot water, clean off excess water and than cut. Wipe off the chocolate and repeat for every cut - thise will give u clean cuts every time
8. Coat each chooclate piece with Sifted Cocoa powder. ( I used a lock & lock container, sifted all my coocoa powder in and cover and toss till fully coated)

This is a VERY ez recipe..

I was worried that it will taste lousy as i didnt do a dip tasting b4 fridging it .. anyway, i bought to office .. my Japanese manager gave a THUMBSUP! .. and my other coll say tat it tasted like Awfully Chocolate truffles hahaha ..

I felt so happy lah .. but than .. it can be imporved! ..

Will try again for this friday's neibies session ! .. ^_^v

060713 - Hotdog and Mushroom Quiche

Attended RG's class on 4th Jul and he taught to make Quiche .. I dont know whats so great about Quiche .. I didnt really liked it when I had them in Aussie last time...

But RG's quiche recipe is ez to follow and also, maybe he had tweeted his recipe from the original, it is more to our Asian taste.. I hooted the whole piece given during class right after it was out of oven .. so good eaten hot also .. hehehe ..

My neibies are also crazy over quiche .. so i decided to make one for our drinking / supper session on 6th itself .. ^_^ ..

I made a half recipe from RG's original qty and made a 8" shallow pie... we all enjoyed ourselves with our smaller piece of quiche. .

Some things should be taken in smaller qty to enjoy the best of it ..

Recipe as follows:-

For an 8" shallow pie dish

Crust
50g semi hard butter
100g plain flour
1/8tsp salt
1/5tbsp cold water

Method

1. Place Butter, plain flour and salt in mixer bowl and mix with K beater slowly.
2. add water and increase speed and beat till form a dough.
3. turn out dough and hand knead for a few times ( do not over knead) and cover with cling wrap.
4. Fridge it for 30mins.
5. Pre heat over to 180degC
6. Grease the bottom and side of your pie dish.
7. Roll out dough and put over ur dish.
8. Egg wash,
9. Place a piece of parchement paper and weight down with pie weight or beans
10. Half bake the pie crust for 15mins.

Fillings

200g Diary Whipping Cream
3 egg yolks
60g Eden Cheese (grated)
Button Mushrooms (chopped / cube)
Hotdog (chopped / cube)
1/2 onion (chopped)
Salt and Pepper to taste.

Method
1. Fry chopped onion till cook.
2. Throw in hotdog and mushroom and lightly fried for a while.
3. scatter over the pie crust and cover with Edem cheese.
4. Whisk dairy whip cream, egg yolk together and spoon over pie.
5. Bake for 25mins on LOWER RACK.
6. Shift pie to UPPER RACK and bake for another 5mins to brown the top.

Try this .. i really like it .. didnt feel gelat like those i tried in Aussie .. maybe its the cheese...