Chocolate Orange Cupcakes

Ingredients

For the cupcakes

• 120g/4oz plain flour
• 140g/5oz caster sugar
• 1 tsp baking power
• 40g/1½oz unsalted butter
• 50g/2oz dark chocolate, melted
• 1 free-range egg
• 125ml/4fl oz milk
• 1 orange, juice only
• 3 tbsp granulated sugar

For the white chocolate and orange buttercream

• 125g/4½oz unsalted butter, softened
• 250g/9oz icing sugar
• 2-3 tbsp milk
• 50g/1¾oz white chocolate, melted
• 1 orange, zest only
• 100g/3½oz orange chocolate

Preparation method

• Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
• Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
• Whisk the melted chocolate, egg and milk together in a jug.
• Stir the chocolate mixture into the flour mixture until just combined.
• Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
• Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.

*For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. *Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
*Decorate the cupcakes with the buttercream

Orange Cupcakes

Ingredients:

• 1 ¾ cup flour
• 1 cup sugar
• ½ teaspoon salt
• 2 ½ teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• ½ cup orange juice
• 100g butter, softened

Icing:

• 1 ½ cups icing sugar
• ⅛ teaspoon salt
• 1 tablespoon grated orange rind
• 3 tablespoons soft butter
• 2-3 tablespoons orange juice

Method:

• Preheat the oven to 180°C.  Grease, or line a 12 hole muffin tray with muffin cups. 
• Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together thoroughly. 
• Mix flour, salt, and baking powder together in a separate mixing bowl.  Add dry ingredients to creamed ingredients ⅓ at a time  alternating with adding portions of the orange juice to the creamed mixture. 
• Fold in beaten egg whites.  Spoon batter into cupcake holes until ½ full. 
• Bake for 15 minutes or until a toothpick inserted in centre comes out clean.
• Cool cupcakes completely before frosting with orange icing.

*To make the icing, mix all the ingredients together starting with only 2 tablespoons of the orange juice.  If frosting is too thick then add the additional tablespoon of orange juice.

Potato Gnocchi with Sun-Dried Tomato Sauce

Ingredients

• 2 (17-oz.) package(s) Flora Potato Gnocchi
• 1 1/2 tablespoon(s) extra virgin olive oil
• 1/2 onion, chopped 
• 4 clove(s) garlic, chopped
• 1 (16 oz.) can(s) peeled Italian tomatoes, drained, chopped and juices reserved separately
• 2/3 cup(s) oil-packed sun-dried tomatoes, finely chopped
• 3/4 cup(s) chicken stock 
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) black pepper 
• 2 tablespoon(s) fresh basil, chopped 
• 1/2 cup(s) pine nuts toasted
• 4 tablespoon(s) parmagiano reggiano, freshly grated+

Preparation

• Heat the olive oil in a large saute pan on medium-high heat until sizzling, about 2 minutes. Add the onion and garlic and cook for 2 minutes. Stir in the tomatoes and sun-dried tomatoes and cook for 3 minutes.

• Add the chicken stock, salt, pepper, basil, and reserved tomato juice. Bring to a boil and simmer 5-8 minutes.

• Cook the gnocchi as directed on the box, tossing them with the sauce. Sprinkle with the pine nuts and cheese and stir gently.

Orange Cake

Ingredients

• 250g plain flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 300g caster sugar
• 125ml milk
• 125ml orange juice
• 125ml vegetable oil
• 3 eggs, beaten
• 1 1/2 teaspoons grated orange zest

Orange butter icing

• 6 tablespoons butter, softened
• 250g icing sugar
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest

Method

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

• Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.
• Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.
• Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
• To make Orange Butter Icing: Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Spread over cooled cakes.

Pavlova 2

Bahan2:

- 4 biji putih telor ayam (suhu bilik)
- 3/4 cawan gula caster
- 1 sudu besar tepung jagung
- 1/2 sudu teh cuka makan
- 1/2 sudu teh essen vanilla

Cara2 membuatnya :

Sebelum menyiapkan adunan, sila panaskan oven terlebih dahulu dgn kadar kepanasan 140 darjah celsius..guna api bawah saje..


Pastu bila nak start masak baru turunkan suhu antara 120 -100 darjah celsius.

Asingkan putih telur dengan kuning telur.

Kemudian, putar putih telor pada kelajuan tinggi terus dan pukul sampai putih telor tu gebu (soft peak).

 Langkah seterusnya, dgn kelajuan tinggi jugak, masukkan gula kastor sikit demi sedikit. Jgn berenti putar.

Putar sampai kental.. dlm keadaan mixer masih berputar, masukkan 1 sudu besar tepung jagung td ke dalam adunan tersebut.. putar lg 3 minit gitu..

Langkah seterusnya, dgn menggunakan spatula masukkan cuka dan esen vanila

Pastu kaup balikkan meringue tersebut sampai adunan sebati, pusingan spatula tu satu arah je.

Seterusnya, sediakan dulang pembakar, lapikkan dgn baking paper dan tuang adunan ke atas baking paper.

Bentukkan adunan tu, jgn buat terlalu tebal atau terlalu nipis. kalau boleh keliling dia lebih tinggi dr tengah.

Masukkan la dlm oven,letak kat rak tengah2 tau.. suhu antara 120 - 100 darjah celsius. Bakar selama 1 jam 15 minit.

Semasa proses pembakaran, jgn bukak tutup oven

Bila dah cukup 1 jam 15 minit, sila JANGAN kuarkan pavlova tu dr oven, biar sejuk dlm oven tu dgn keadaan pintu oven sedikit renggang..

Topping:

250ml whipping cream

Putar whipping cream dgn kelajuan tinggi sampai kental around 5-10 minit.

Letak krim di atas pavlova dan hias dengan buah buahan- Strawberi, Kiwi dan Anggur.

Pavlova (1)

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour 55 minutes

Ingredients:

4 large egg whites at room temperature
1 cup of Castor sugar
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries


Preparation:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.

• Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.

1. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.

Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.