Category Archives: Party food

Marshmallow


Marshmallow, homemade, freeze dried fruit
Home made marshmallows are fun bites to have at any party and as gifts. These squishy bites are cloud-like and melts in your mouth! Perfect for cake decorating or donut-adorning. By adding the fruit powder you prefer, a multitude of flavours can easily be made.

I used Fresh As’s blackcurrant powder here, to give the beautiful purple hues. Check out their range: strawberry, blackberry, raspberry, blueberry, mandarin, mango, passionfruit, lime…even kaffir lime! Try variations with cocoa powder and freeze dried instant coffee powder too.

Ingredients:

  • 10g gold strength gelatine leaves (about 5 sheets)
  • 200g caster sugar
  • 60g water
  • 70g egg whites (about 2 size 7 eggs) 
  • 10g caster sugar
  • 15g Fresh As Blackcurrant powder

Mallowpowder for dusting:

  • 50g icing sugar
  • 50g corn flour

Directions:

  1. Mix the ingredients for mallowpowder.
  2. Line a small tray (15cm x 10cm) with baking paper. Dust a thin layer of mallowpowder on the paper with a fine sieve. Reserve the rest for dusting later.
  3. Soak gelatine sheets in a container with cold water.
  4. In a small pot, combine 200g sugar and water. Place a candy thermometer in, making sure it touches the sugar. Bring to a boil, till it reaches 130C.
  5. In a stand mixer, whisk the egg whites and 10g sugar together until soft peaks.
  6. Once the sugar water reaches temperature, pour it into the egg whites in a thin stream, all the while whisking. Keep whisking for 3 minutes.
  7. Squeeze excess water out of the soaked gelatine sheets and add to the marshmallow. Whisk till it is combined.
  8. Add fruit powder and whisk for a further 5 minutes to cool the mixture down.
  9. Spread onto prepared tray and use a pallet knife to smooth the top. Leave to set for 4 hours or more. 
  10. Dust mallowpowder on your knife before cutting, and cut in downward motion for clean cut sides. Dust cubes of 3cm x 3cm with more mallowpowder.
  11. Store in a tight lidded box. 

Sugar is ‘water loving’ so it might get sticky if you leave it at room temperature for too long. Try freezing the marshmallow cubes to add to hot chocolates and coffees later on. 

      Marshmallow, homemade, freeze dried fruit

      Gluten Free Chocolate Hazelnut Crunch Bar with Cocoa Puffs


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      Finally! A gluten free version of my most requested hazelnut chocolate crunch bar for you all!  Be warned: it is as addictive as the normal version and super easy to make. No baking required.

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      What makes these chocolate bars so irresistible? Two things: the hazelnut taste and the cocoa pops crunch. I tested many different type of gluten free cocoa pops before I was finally satisfied with the taste and texture. I settled on Hubbards’ Thank Goodness Gluten free cocoa puffs. These stayed completely crunchy!

      Regarding the hazelnut-chocolate combination, you can certainly change it to suit your latest cravings. Think peanut butter, salted caramel, macadamia butter, almond cacao and also peppermint to name a few.

      You can dress the bars up with whatever you like: a dusting of cocoa powder; hazelnut; hazelnut praline crunch; fresh-dried berries. Or left naked. Your options are endless which makes this an ideal ‘bring-a-dessert’ that *potentially* satisfies everyone.

      Makes one square tray, cut bars sized to your liking. I got 39 (3 rows of 13 bars of  about 1.5 cm by 8cm)

      For the crunchy Bottom layer:

      • 250g milk chocolate (33% cacao), melted
      • 100g roasted hazelnut paste (Nocciola from Equagold)
      • 125g (about half cup) chocolate-hazelnut spread (instead of the hazelnut paste and chocolate-hazelnut spread, you can use the same amount of Forty Thieves’ Cacao Hazelnut butter instead.)
      • 2 cups Hubbards Thank Goodness gluten free cocoa puffs

      For the filling:

      • 300g dark chocolate (70% cacao) broken into small pieces, (I used Solomon’s Gold or Whittakers 72% Ghana will work too)
      • 300ml cream
      • 50g unsalted butter, cut into small cubes
      1. For the bottom layer, line a narrow rectangular tray (or shallow slice box) with 2 pieces of baking paper, with the paper hanging over the sides of the tray. (This will help you lift the slab off from the tray effortlessly.)
      2. Melt chocolate over a pot of simmering hot water. Once smooth, add the roasted hazelnut paste and chocolate-hazelnut spread; stir until smooth. 
      3. Fold in the cocoa puffs until the chocolate is combined (It should look like a mess!) Scoop the chocolate mixture to the prepared tray. Press the mixture down into a smooth, even layer. Let it chill in the fridge while you make the filling. 
      4. To make the top layer, place the broken chocolate pieces in a heatproof bowl. Heat the cream till it is just simmering and pour over the chocolate.
      5. Shake the bowl a little and let this sit for about 2 minutes, this is so that the chocolate melts smoothly, avoiding any lumps in your final product. 
      6. Add the cubed butter and whisk until ganache is smooth. As you whisk, the cream will magically homogenize with the melted chocolate to form a shiny smooth, pourable ganache.
      7. Pour the ganache over the cocoa puffs and smooth with a spatula. Leave in the fridge to set, about 1 hour. 
      8. Decorate with whole hazelnuts, hazelnut praline crunch, freeze dried fruits or anything you wish! Place in the fridge to set it a further 2 hours. Slice into bars before serving. 

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      Styled by my little chef.

       

      Crunchy cornflake marshmallow chocolate chip cookies


      Momofuku cornflake crumb chocolate chips marshmallow cookie
      We had several reasons for cookies coming up and not wanting to make the same old chocolate chip cookie, I turned to the Momofuku recipe book for ideas. Knowing it would be something different, I tested the ideas with Miss 8 first.

      “How does cornflake marshmallow chocolate chip cookie sound?”

      She was sold at marshmallow.

      We proceeded to make the cornflake crunch first. It was the most delicious element since feuilletine and easily made too! I can also vary the flavours by mixing in cocoa powder or malt powder. This is going to be something we have ready made in the kitchen from now on.

      I have adapted the recipe here so that I don’t end up with half a cup of corn flakes at the bottom of the box, and also adjusted the ratio of ingredients to suit our taste. If you want more toffee-like shards in your cookies, by all means add another 15g of marshmallows in.

      Cornflake Crunch

      • 210g plain cornflakes
      • 55g full fat milk powder
      • 55g caster sugar
      • 6g salt flakes
      • 160g butter, melted

      Instructions

      1. Preheat the oven to 130C.
      2. Pour the cornflakes in a medium bowl and crush them with your hands till they are about 1/4 of their original size.
      3. Add milk powder, sugar and salt. Toss to mix.
      4. Add butter and toss to coat. The butter will bind the dry ingredients and create clusters.
      5. Spread the clusters on baking paper and bake for 20 mins till they are crunchy and buttery.
      6. Cool completely before using.

      Cornflake crumb

      These could be folded into ice creams, sprinkled on top of milkshakes, as a crunchy layer in my entremets, as decoration on cakes…nomnomnom.

      Cookie

      • 225g butter, room temperature
      • 250g caster sugar
      • 150g brown sugar
      • 1 egg
      • 1 tsp vanilla paste
      • 240g flour
      • 2g baking powder
      • 1.5g baking soda
      • 5g salt flakes
      • 270g of Cornflake Crunch mix
      • 125g mini chocolate chips
      • 50g mini marshmallows

      Instructions

      1. Cream butter and sugars for 3 minutes.
      2. Scrape down sides of bowl, add egg and vanilla paste, and beat for 7 minutes.
      3. Add in flour, baking powder, baking soda and salt slowly as the mixer is on low speed. Mix for no longer than 1 minute.
      4. Scrape down the sides of the bowl. Add in cornflake crumb and chocolate chips and mix for 30 seconds. On low speed add in marshmallows. (It would seem like there is a lot of marshmallows – I have reduced the amount here to keep the toffee taste.)
      5. Scoop with a small teaspoon to form small balls. These cookies spread like no other so keep them small.
      6. Place on trays and freeze them for 1 hour at least. Do not bake without freezing first or they will spread too thinly. These can be frozen for 1 month.
      7. Preheat the oven at 175C.
      8. Place on baking paper-lined cookie sheets, well-spaced. Bake at 175C fan-forced for 16 minutes as they puff up, crackle and spread. Marshmallows should have melted. (Watch as they burn easily.)
      9. Let cool completely on cookie sheet before transfering.
      10. Cookies will be fresh for 5 days and keep for a month in the freezer.

      Momofuku cornflake crumb chocolate chips marshmallow cookie

      6 recipes/ideas to start your amazing journey with Paneton French Bakery’s new chocolate pastry


      If you have ever tried making short crust pastry, you would know that while it isn’t very difficult (at least when compared to making puff pastry), it does take a bit of time to make and rest before you can roll it out for baking. Add to that my preference for a chocolate shell to go with a dark chocolate ganache – I end up making far fewer tarts than other desserts.

      Cue Paneton French Bakery. Their short crust pastry has always been, in my view, an exemplar of pastries.  When they released the ready-rolled chocolate pastry, I felt as if a weight has lifted off my shoulders – I can finally make tarts quickly!!! I then went about challenging myself to see how many things I can make using this gem! Here are my 6 recipes/ideas, for now 😉

      1. Chocolate tarts – Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

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      The pastry is not very sweet and it serves as a very good base for any dessert tart. Here are my favourites:

      – Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

      – Solomon’s Gold dark orange chocolate ganache with Lewis Road Creamery double cream and Fresh As Freeze dried mandarin segments

      – Forty Thieves‘ salted macadamia butter with chocolate ganache

      – Forty Thieves‘ cacao hazelnut butter with chocolate ganache

      Makes 10 individual tarts

      Ingredients:

      • 500g roll of Paneton French Bakery Chocolate Pastry,
      • 300g Solomon’s Gold smooth dark chocolate or dark orange chocolate, chopped into small pieces in a heat proof bowl
      • Forty Thieves nut butters
      • 375ml Lewis Road Creamery double cream
      • Decorations – Valrhona crisp pearls, batons, Fresh As Freeze dried fruits, Solomon’s Gold cacao nibs

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      Instructions

        1. Thaw pastry overnight in the fridge.
        2. Carefully unroll the pastry to prevent any breaks (but it is ok if it breaks! Just push it back together)
        3. Using a sharp knife, cut out squares or circles of pastry to fit your tart mould.
        4. Push the pastry into the moulds carefully, be sure to mend any breaks. Prick the pastry all over with a fork.
        5. Blind bake in 180C oven for 9 minutes. Let cool on a rack.
        6. Make ganache by heating cream in a pot till just starting to boil, then pour over the the chocolate pieces.
        7. Let is sit for a minutes for the chocolate to soften, and then mix it till the mixture becomes glossy and thick.
        8. If using nut butter, add a dollop onto the baked shells before the next step.
        9. Pour ganache into individual tart shells, and decorate!

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      2. Ice cream bowl – individual dessert bar

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      Here the pastry is shaped into a bowl (I used the Wilton’s cookie bowl mould ) and used to serve up Kohu Road Cookies and Cream ice cream. Perfect with a tray full of garnishes for you to decorate to your heart’s content. Halzelnut praline, freeze dries raspberries and Manuka honey, Valrhona chocolate crisp pearls and batons…hmmmm

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      3. Ice cream sandwich with Kohu Road Cookie and Cream

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      Scoop the ice cream into a flat container and refreeze to solidify the ice cream again. Cut out rectangle slices of ice cream and sandwich them between rectangular shaped pastry cookies.

      4. Biscuits with Fresh As freeze-dried powders
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      J made some rocket ship and butterfly biscuits here with cookie cutters. We then dipped them into melted chocolate, followed by a sprinkle of Fresh As freeze dried raspberry powder. The acid tang was sooo good with the bitter pastry biscuit.

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      5. Tim tam cheesecake

      Instead of lining the whole mould with the pastry, place a disc of it on the bottom of the mould. Bake and after cooling, pour in your favourite no-bake cheesecake filling (see my Tim Tam cheesecake) and let it set in the fridge.

      6. Chocolate soil

      This is as simple as baking the chocolate pastry and then crumbling them in a food processor or by giving them a good bash in a zip bag with a rolling pin. Sprinkle over or on the sides of desserts and voilà you have a Masterchef style dessert 🙂
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      Hope this gets you going with your adventure using Paneton’s Chocolate Pastry!

      Mini cookies and cream cheesecake with salted caramel cream


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      The beauty of this treat lies in the speed and output – minimal time and effort with a large number of serves. This is great for parties or any ‘bring-a-plate’ situations. Instead of bashing biscuits for the base, a single Oreo biscuit is used. The mixer does most of the job for you and it doesn’t take long to bake at all. Since I almost always have a jar of salted caramel in the fridge, it didn’t require any extra time to make. You can leave out the caramel and use whipped cream by itself if you wish.

      The mini Oreo is the cherry on the top – you can leave it out if you feel the mini dessert is rich enough. However it does provide a crunchy element as the bottom Oreo would be soft to the bite as you eat it. Since it is already portioned as individual serves, there’s no fussing about with cutting or slicing. Sit back and enjoy!

      Mini cookies and cream cheesecake with salted caramel cream
      Makes 32 plus

      Ingredients for the cheesecake:

      • 3 blocks of cream cheese (750g) softened at room temperature
      • 3/4 cup sugar
      • 3/4 cup sour cream
      • 1/4 cup cream, lightly whipped
      • 1 teaspoon vanilla paste
      • 2 eggs, size 8
      • 32 paper muffin cups
      • 40 standard size Oreo cookies (reserving 8 to be blitzed)
      • 32 mini Oreo Cookies

      For the salted caramel cream

      • 1 cup cream
      • 1/4 cup icing sugar
      • 2 tbsp salted caramel

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      Instructions:

      1. Preheat oven to 150 degrees Celsius.
      2. Prepare your 12 cup muffin tins with paper lining. Place a standard sized Oreo on the bottom of each one and set aside. I only have one of this pan, so to prepare I lined up the filled cases on a cookie tray to let them hold each other up. Prepare 32 of these.
      3. Lightly whip the cream.
      4. In the bowl of an electric mixer, mix cream cheese and sugar together on low speed.
      5. Mix in sour cream, your whipped cream and vanilla paste until smooth.
      6. Mix eggs in, one at a time.
      7. Blitz the remaining 8 standard size Oreo cookies till it breaks up, but not powdery, and then add them to the cream cheese batter and mix to incorporate.
      8. Fill each case with the mixture. I find it easiest to use an ice cream scoop with a spring mechanism that pushes the mixture out. Fill each right up to the brim of the case.
      9. Bake for 23-25 minutes, aiming for a slightly wobbly center. Remove from the oven and let cool for 1 hour at room temperature. Then refrigerate for at least 4 hours, best overnight. (You can also do up to the piping of the salted caramel cream step below and then refrigerate.)

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      For the salted caramel cream

      1. Whip cream and icing sugar until it is combined.
      2. Add the salted caramel and whip till you have stiff peaks.
      3. Fill it in a piping bag fitted with a large star tip (I used the Wilton 2A tip) and pipe the cream onto the top of each cheesecake.
      4. Press a mini Oreo on top just before you serve (or else the cookie will go soggy.)

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