Assalamualaikum and good morning people. I really hope that you guys have a peace and quiet morning everyday.. sadly, that will never happen to me… why? I tell you why.. I live next door to a crazy school. When I say crazy.. I really mean craaazyyyy. Every morning the school has an assembly.. yes… you heard it right.. every single day without fail. The crazy thing is, they had a loud speaker on and the teacher is still shouting. They starts “blabbering” as early as 7.20am and it will go on and on until 8 am and on some days, until 8.40am. Doesn’t the class should starts at 7.40am? Everyday they will ask the student that already at the assembly place to sit down and open a book and read before they start talking at 7.30am. Among other things that they always blabbering are scolding students that come late i.e 7.33am, complain about the parents and sometimes they even test the students’ English or Arabic vocabulary there. They seems to have a lot of activities.. price giving for god knows what competition, read poem, sing and lots of other stuff and all is done in the morning. I have talked to some of the neighbors and all of them are really annoyed by the school but we don’t know who do we complain to. My husband did called the school once and told them that they should not talk that loud as they already have the loud speaker… they apologized and reduce the volume for few day and after that back to their normal self. Hmm… pening makcik!
Okay… enough about complaining, back to the recipe. It has been awhile since I last bake. Being thinking about baking a cake for couple of weeks already but couldn’t find the “mood rajin” anywhere hehehe. I have a couple of recipes that I wanted to try and the lucky pick for this week is Rich Marble Cake and definitely it is a good choice. The cake is soft, fluffy and chocolaty. The finish product definitely depends on the ingredient that you used.. to get a good cake, do use a good butter and also a good chocolate. Mind you, the price of these 2 ingredients in Malaysia are really crazy.. I always stock them up whenever there is a promotions as normal cost for a good butter is never lower than RM10 per 250g and don’t get me talking about a good imported chocolate.. hmm… insanely expensive oh.. how I miss shopping in Middle East.
The recipe was taken from here. Give it a try if you feel like baking. Have a good day people!
- 125 g salted butter
- 125 g sugar
- 125 g melted dark chocolate ( I used milk chocolate)
- 155 g self raising flour
- 2 eggs
- 1 tsp vanilla extract
- 80 ml evaporated milk or fresh milk ( I used fresh milk)
- Melt dark chocolate and let it cool (micro or use double boiler method)
- Cream butter and sugar till creamy
- Add egg one at a time and continue to beat till well blended
- Add vanilla extract
- Add in flour alternating with fresh milk.. (flour-milk-flour-milk-flour)
- Divide batter into two parts and add melted chocolate into one..
- Pour batter alternately and make a swirl using chopstick or butter knife
- Bake in a preheated oven of 170 C for 35 – 45 mins
Panna Cotta is an Italian dessert that looks and tastes fancy but is truly not that difficult to make! First time I tasted it was at a buffet dinner in Shangri-La Barr Al Jissah Oman. Wow! It was silky smooth and just firm.. with gentle wobble. The sauce that came with it was raspberry sauce. Raspberry sauce gave the panna cotta a slight tangy taste and I was instantly felt in love with this dessert. At that moment I never though that I could recreate this dessert.. looks to me like a difficult dessert to make. So.. I only enjoy them whenever we visited Shangri-La.
Then… I saw how people make panna cotta in a TV show called My Kitchen Rules (MKR)… MKR is one of the Australian cooking TV shows that my family and I enjoy watching every summer. Why summer? Well.. the show runs like any other TV series but we always make it a point to watch this together and since the last 3 years Aina and Nurin were in UK.. so we have to wait for them to be home and then only we watch the whole season of My Kitchen Rules. Since we are a family who loves cooking, this series give us inspiration to better ourselves. We enjoy looking at all the dishes that they created and also the drama that came with it hehehe.
Okay… back to panna cotta.. so in this TV show they always make panna cotta for dessert even though sometimes they failed. They always say that if you put a lot of gelatin, it will be hard and if not enough gelatin, it will not set. Hmm.. I always ask the question… why don’t you follow the recipe to the letter? Easier said than done, right? So.. Aina and I decided to challenge ourselves and attempt to make them AND…. it was a success. Well.. credit goes to Aina, she is the one who made them, I just assist. I am so happy with the recipe. Give it a try if you have a sweet tooth like me. Totally worth it.
- 1 cup whole milk
- 1 packet (2 1/2 tsp) unflavored gelatin
- 2 cups heavy whipping cream
- 1/2 cup + 1 Tbsp sugar
- pinch of salt
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups berries divided (I used blueberries as I cant find any strawberries at my local groceries store at that time )
- 3 Tbsp granulated sugar
- 1/2 Tbsp lemon juice
- Place 1 cup milk in a medium sauce pan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).
- Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved and mixture is steaming (do not boil). Remove from heat and let cool 5 minutes.
- Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
- In a small sauce pan, combine 1 cup berries, 1/2 Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook 4-5 min or until syrupy.
- Stir in remaining 1 cup of fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.