tag:blogger.com,1999:blog-14923114387063032042024-03-04T21:02:13.721-08:00The Haute Food Co.no fuss, no frou-frou.
just honest good food.Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1492311438706303204.post-17993906658334449492012-05-14T11:14:00.003-07:002012-05-14T11:24:00.374-07:00recipe: baked custard tart<div style="text-align: justify;">
years ago, fresh out of hospitality school armed with lofty ideas to take on the f&b industry i'd stay up late watching cooking programmes for inspiration, for whats up and coming, and combing through technical books for recipes and ratios of ingredients. soon, this behaviour turned into a pathological need to make one particular dish/dessert/bread e<em>t al. </em>until i was satisfied with the result. my mother will kindly fill in the details of this rather unfortunate period. she was so patient and supportive of these racket-ous middle-of-the-night endeavours.</div>
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so if this is in fact a "medical" condition i thought i had rid myself of, i am mistaken because it is just half past one in the morning (on my day off too, i should add), and i am perched on my kitchen stool waiting for my custard tart to cook. this really has got to stop! </div>
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(in my (feeble) defense, i am conducting a very important experiment! i am investigating how the ratio of milk to cream affects the consistency of baked custard.)</div>
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those who have visited our cafe off late may have realised baked custard tarts have made their way to our display over the past weeks (this is the condition of repeating a recipe over and over again as mentioned in paragraph 1). these included flavour variations like: belgian chocolate, lemon white chocolate, banana, vanilla with fresh berries. </div>
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below is the master recipe for the baked custard tart that i have been making which you are welcome to adorn with fresh fruit, berries and chocolate. or a humble sprinkling of freshly grated nutmeg if you are a traditionalist (or english).</div>
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sweet shortcrust pastry (adapted from one of ramsay's books) </div>
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125g unsalted butter</div>
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90g caster sugar</div>
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1/2tsp salt</div>
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1 large egg</div>
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250g flour</div>
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he uses a food processor for this recipe but i use my kenwood benchtop mixer. start with mixing the salt, sugar and butter until no visible lumps of butter are present then add the egg and mix some more until just incorporated. add flour in one lot and mix till everything comes together then pat dough into a disc and allow to rest in the fridge until it gets firm - this should take about 30 minutes. i'd like to add that at this stage you can go straight to patting the dough into a fluted tart tin then allowing it to rest for an hour before blindbaking in an oven preheated to 180C for about 20 minutes. it certainly expedites the preparation process and does away with the need for a rolling pin.</div>
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vanilla custard (milk:cream; 1:5)</div>
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<em>this recipe i have repeated with success and will yield a firmer custard in comparison to the darn-tart (chinese egg tarts). delicious velvety texture when warm and denser texture when chilled. </em></div>
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500g cream</div>
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100g whole milk </div>
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60g sugar</div>
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1 plump vanilla pod, split and seeded</div>
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110g eggs</div>
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50g yolks</div>
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pinch of salt</div>
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you begin by warming the cream and milk together, being careful not to boil the mix then drop in the vanilla pod and seeds to infuse for the next hour though overnight would be ideal ("good things come to those who wait" - the cliche applies to cookery as well!). whisk the eggs and yolks with the salt and sugar then add to the dairy-vanilla infusion. pour the mix through a sieve into the baked tart shell and depending on the temperature of the mixture, you'll need to bake it in an oven pre-heated to 140C for 45-60 minutes. or until the surface quivers when you give the tin a sharp tap (i think a video might help here to show you what i mean, but please bear with me, im not quite tech-savvy). </div>
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currently, i am testing a milk:cream ratio of 2:4 and i have infused this dairy mix with english breakfast tea, ginger, cinnamon and cardamom. </div>
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yes, its going to be a chai flavoured custard tart and i've just spoken to the tart to cook a little faster.</div>
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can't wait to try it. </div>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-23018578206288386722012-04-18T05:28:00.002-07:002012-04-18T05:35:24.502-07:00Dinner for 2<div style="text-align: justify;">
admittedly, i find it embarassing when people say my husband is very fortunate to have married a chef: "you must eat so well", they remark and i can feel my ears burning up. in truth, my poor husband eats a lot of take-away meals, we both do (a repeat offender being food from our local <i>mamak </i>joint) because i rarely cook at home. it is a combination of reasons - yes, reasons... not excuses. we both work, hard - extremely hard, i might add and we lived in a bedsit.</div>
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our recent urge to nest, to actually start "settling down" saw us move to a roomier place with an oven and some actual kitchen bench space. so me, being a kitchen-phile (can i say that? am i allowed to make up words like that?) that i am, i go out and get an enameled cast iron baking dish like this <a href="http://www.125west.com/p-3045-chasseur-rectangular-baking-dish.aspx">one</a>.</div>
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i am a very practical person. not opposed to consumerism, but most items i get must be a marriage of form and function. it doesn't hurt to have a good measure of aesthetic appeal thrown in too. anyway, questions i ask myself before a purchase: </div>
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<i>"do i need it?"</i></div>
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<i>"will i have room to store it?" </i></div>
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<i>"can i use it for more than 1 application?" </i></div>
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o-kay, so back to this baking dish i got. it is quite costly. a good sized one will set you back say, RM400, but i assure you, once you've got it, you are pretty much set on the path of great lasagnas, stews, fruit crumbles, curries, potato gratin and oh, roasts, of course. actually, you can pretty much cook anything in it except an asian stir-fry... you need a wok for that sort of thing<b>.</b> the thing about these trays, they distribute heat so evenly you're not likely to burn the crap out of your food. they retain heat too and that's always a plus when you are waiting for your spouse to return (or that annoying dinner party guest who ALWAYS rock up late!). </div>
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the other night, while <strike>we were </strike> he was unpacking cartons, i fixed us dinner (so pleased with myself!). its a one-pot meal or in this case, a one-tray meal (semantics...). you need only a handful of ingredients for dinners such as this:</div>
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<li style="text-align: justify;">1 tin of tomatoes, </li>
<li style="text-align: justify;">1 tin of pinto beans, </li>
<li style="text-align: justify;">chicken stock out of a carton, </li>
<li style="text-align: justify;">small pasta shapes (a handful of rice might work...),</li>
<li style="text-align: justify;">a few chicken pieces with bone-in (used 6, had leftovers) </li>
<li style="text-align: justify;">spinach </li>
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the trick here is clever layering! pour the tinned tomatoes into the tray followed by a tinful of chicken stock, the pasta and beans, salt and pepper then the chicken pieces skin side up so they brown nicely and a little more seasoning. cook for 40 minutes at 190C, remove tray and then place rinsed spinach leaves on top and let the heat wilt them. </div>
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wish i took a picture, it would have lasted longer: our first oven-cooked meal in our new home.</div>
</div>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com1tag:blogger.com,1999:blog-1492311438706303204.post-56530854709323996902012-03-22T19:30:00.000-07:002012-03-22T19:01:54.928-07:00The Haute Food Co. Cafe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JfxsB9XUySA7GADJ21VXRVKLJrFAxn1xTTFhGEdyY7gd9nVGBhVZW4vEZAc7pG6hh_w-n2xRHlBIObovRMjDR5m4HXox2tfUqy20_D1CDtukkuBXnh9taG_VaH0vS0PnNFLrYgVt8VuW/s1600/sweetheart+palmiers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JfxsB9XUySA7GADJ21VXRVKLJrFAxn1xTTFhGEdyY7gd9nVGBhVZW4vEZAc7pG6hh_w-n2xRHlBIObovRMjDR5m4HXox2tfUqy20_D1CDtukkuBXnh9taG_VaH0vS0PnNFLrYgVt8VuW/s320/sweetheart+palmiers.jpg" width="213" /></a></div>
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The Haute Food Co. was an idea conceptualised a long time back when i was making extra dosh catering out of my apartment kitchen. everyone asked the origin for the word "<i>haute</i>" - "why <i>haute</i>?", "high food?? it doesn't make any sense" and so on... the name really came about when i thought of<i> haute couture</i>, how these articles of fashion were rare, and so prized for the craft, care, skill and of course, the art they represented. these pieces evoked the "oohs" and "aahs" of rapture in the audience and yes, in truth, i wanted my creations to do the same. i am not trying to create an elite class of eating or to encourage <i>bourgeoisie</i>. oh no, far from that. The Haute Food Co. was created to encourage everyone to appreciate good food. food that is freshly prepared, with care and with thought, in small amounts and in timeless traditional methods. </div>
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for the past 2 years, our cafe has opened its door to the lovely people who work and live around our neighbourhood of sri hartamas, kuala lumpur. certain baked items have earned a following amongst our patrons, namely the butter cake, banana cake, almond croissants and buttermilk scones we bake every morning. </div>
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the secret to them tasting so damn tasty is really no secret at all. here are 3 simple rules we follow in our kitchen: </div>
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<u>rule #1: begin with the best ingredients you can lay your hands on </u></div>
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i have to add that the most expensive does not often mean the best you can find in the market. if you are going to make a kickass butter cake, please buy a butter you like eating. if you can, opt for one with no additives which includes salt. why? salt is often added to preserve a product, mask certain flavour impurities or enhance flavour. butter makers will use only the best milk to make great <strike>unadulterated</strike> unsalted butter. </div>
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so start with quality ingredients and anything you do from this point on can only get better. </div>
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<u>rule #2: use the right equipment</u></div>
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you don't need a copper mixing bowl to make perfect meringues, but it sure helps. </div>
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are you using a dull knife to make perfect thin slices of anything? why would you even bother? </div>
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the use of certain equipment is stressed in the methods of recipes time and time again. apart from lessening the chance of you falling into a sobbing heap of despair and/or frustration, having the right equipment can almost always yield great results and dare i say, make the whole experience of working in a kitchen pleasant.</div>
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most cooking/baking enthusiasts are armed with an artillery of kitchen gadgets. from the common to the "ommigoodness-what-is-that" variety. below is a list of items i cannot do without: </div>
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<li>2 good sharp knife: (i use one with) a 10" blade and a paring knife. with the larger knife, i like to opt for one with a thinner blade to make sharpening easy but i also find they make nice neat cuts. </li>
<li>2 large silicon/rubber spatulas</li>
<li>large kitchen spoons that are not to be confused with</li>
<li>wooden spoons</li>
<li>offset stainless steel spatula</li>
<li>stainless steel mixing bowls</li>
<li>medium whisk</li>
<li>large whisk</li>
<li>stainless steel heavy bottom pot</li>
<li>digital scales</li>
<li>tin opener</li>
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a list of items, not entirely necessary but would be nice to have include : </div>
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<li>staub "la coccotte" </li>
<li>an ice-cream machine</li>
<li>cast iron grill </li>
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<u>rule #3: applying the right touch</u></div>
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cooking and baking are very tactile activities. it really is all about and doing things to achieve the perfect texture or consistency. this requires the right touch ("don't overmix", "fold 'til just combined" <i>c.-- </i>what do they mean anyway? how do i know whether i am over-mixing??). i am not going to lie to you, this is where a good measure of experience comes in handy, so keep baking/cooking the same thing over until you are over the moon with the result you get.</div>
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it really does help to know which tool is best suited to a job. something like a basic <i>genoise</i> can prove daunting if just armed with a wooden spoon. imagine having first to achieve triple the volume with eggs and sugar and then adding the flour without letting the mixture collapse. quite frankly, its like attempting escape from the Alcatraz prison with a nail file and a packet of toothpicks! </div>
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since i am unable to conduct lessons at the cafe presently, i am going to endeavour to share how-to's, recipes and who-knows-whatever-else with you via this portal. suggestions are welcome. </div>
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in the meantime, have a mull over the 3 simple rules above and apply them. </div>
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<u><br /></u></div>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com1Malaysia4.210484 101.975766-3.8701774999999996 91.868344 12.291145499999999 112.08318799999999tag:blogger.com,1999:blog-1492311438706303204.post-9383077733074599192009-01-17T21:48:00.000-08:002009-01-17T21:55:59.871-08:00Mini coconut and white chocolate cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdmMGdJScwym_7OK5b569ePiMQm_hpcVndam1K0GEnYgV4I825YRBDXNCt7YkS1clcL7KIhKN_ODK050upi9_G_x-uDRCoBA4blFGcRGnkk_LCcO-5wlQmMYHGYrIOX5Ni8m5WOOWM7IL/s1600-h/coconut+white+chocolate+cake+2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdmMGdJScwym_7OK5b569ePiMQm_hpcVndam1K0GEnYgV4I825YRBDXNCt7YkS1clcL7KIhKN_ODK050upi9_G_x-uDRCoBA4blFGcRGnkk_LCcO-5wlQmMYHGYrIOX5Ni8m5WOOWM7IL/s400/coconut+white+chocolate+cake+2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5292508363632698098" /></a><br /><div align="center"><em>Little dense and moist white chocolate cakes imbued with the essence of tropical coconut finished with a tangy lemon icing.</em></div>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com3tag:blogger.com,1999:blog-1492311438706303204.post-36186091480948362352009-01-13T05:27:00.001-08:002009-01-13T05:31:25.948-08:00Ginger-date biscuits with white chocolate<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisz4lyXEmoda-0GlwmdUdDwocUDR2WbZCiQfFk5xbS4Ut5dmt4t9whifq0xK_9alwKwXiJ6zS_GZT4MNss3tYCzRTx9h1B7cwcMz11GAMzbwgweQgWXG2DxXPuoMHf7M9TykK5pfmse9dD/s1600-h/ginger-date+bisc+with+white+chocolate.JPG"><img id="BLOGGER_PHOTO_ID_5290769520651702002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisz4lyXEmoda-0GlwmdUdDwocUDR2WbZCiQfFk5xbS4Ut5dmt4t9whifq0xK_9alwKwXiJ6zS_GZT4MNss3tYCzRTx9h1B7cwcMz11GAMzbwgweQgWXG2DxXPuoMHf7M9TykK5pfmse9dD/s400/ginger-date+bisc+with+white+chocolate.JPG" border="0" /></a><em>These biscuits are m</em><em>ade with grated fresh ginger root and plump Medjool dates, baked to tender perfection then frosted with white chocolate</em><br /><br /></div>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-58917607060898428342009-01-13T05:14:00.000-08:002009-01-13T05:22:07.888-08:00Chocolate-mint crackles<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfriz00lJcJ81OEnkMFaqsRuEnkfaLpCvHo5T4ohkcO25tPgvC1TZv9ehV0mYuuRALBwPaTBHN057HCnAKIo4zhyphenhyphen5NE1dem6OXgzbHym8CFafF0Jc2M92aYyPRDnY-LRW4CBg8M-HGA3z/s1600-h/crackles.JPG"><img id="BLOGGER_PHOTO_ID_5290767141907413970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfriz00lJcJ81OEnkMFaqsRuEnkfaLpCvHo5T4ohkcO25tPgvC1TZv9ehV0mYuuRALBwPaTBHN057HCnAKIo4zhyphenhyphen5NE1dem6OXgzbHym8CFafF0Jc2M92aYyPRDnY-LRW4CBg8M-HGA3z/s400/crackles.JPG" border="0" /></a> <em>Soft and chewy... these chocolate gems with a hint of mint are a perfect way to end a meal. </em><br /><div align="center"><em></em></div></div>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com1tag:blogger.com,1999:blog-1492311438706303204.post-23771833810516160482009-01-04T00:12:00.000-08:002009-01-04T00:19:36.815-08:00A slightly different caramel slice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXTK6V7sG-UcnuMAk9-MxCuRPSwFZ6X5k4xMU76UwCSSerLPk0zND4LivIAZksIFlFzLDUjWdzE2_q_F0uruu_7eLVP3OK-r0bxsujAb1sBrnhTHumr1fF5SBg7ZLuo_vT5b0SwXPdeRt/s1600-h/caramel+slice+1.JPG"><img id="BLOGGER_PHOTO_ID_5287349391776256322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXTK6V7sG-UcnuMAk9-MxCuRPSwFZ6X5k4xMU76UwCSSerLPk0zND4LivIAZksIFlFzLDUjWdzE2_q_F0uruu_7eLVP3OK-r0bxsujAb1sBrnhTHumr1fF5SBg7ZLuo_vT5b0SwXPdeRt/s400/caramel+slice+1.JPG" border="0" /></a><br /><div align="center"><em>Crunchy almond-coconut shortbread with slightly salted buttery caramel topped with a smooth orange-spice dark chocolate ganache.<br /></em></div>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-18876006273961147352008-12-25T05:02:00.000-08:002008-12-25T17:06:19.313-08:00Merry X'mas!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisT79rQnBvvKdMUm73Sp0J5IWxgaNe__m8235Q_s8SoaYrZkCHCumFOo0NgmWj90ad7V3kIqxmTYsqfAVTXAdvzkj9pOdLzMWC_XK3lmhTrsdZFMm-Fhk9PCDZfjpPd2_IbRawnAtbsim9/s1600-h/merry+xmas.JPG"><img id="BLOGGER_PHOTO_ID_5283898302756844882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisT79rQnBvvKdMUm73Sp0J5IWxgaNe__m8235Q_s8SoaYrZkCHCumFOo0NgmWj90ad7V3kIqxmTYsqfAVTXAdvzkj9pOdLzMWC_XK3lmhTrsdZFMm-Fhk9PCDZfjpPd2_IbRawnAtbsim9/s400/merry+xmas.JPG" border="0" /></a><br /><div align="center">The Haute Food Co. wishes everyone a safe and fabulous holiday season!</div>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-42880106595996311572008-12-08T18:03:00.000-08:002008-12-09T06:18:35.393-08:00Fruitmince tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYfkTIkQF3yNWT_bX7_no3W4TgY7L0TVXXtc2XoNZqqgIwm6zrTq_JVgPdYjXmDBQqgDvA5BHGvWoygrODf9uLD0izRNnqeQJ6qto6p2jhvCiKO2yIWKBctpl-HJLlZGAEM1hC-pksRE4/s1600-h/tarts2.JPG"><img id="BLOGGER_PHOTO_ID_5277606816901370722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYfkTIkQF3yNWT_bX7_no3W4TgY7L0TVXXtc2XoNZqqgIwm6zrTq_JVgPdYjXmDBQqgDvA5BHGvWoygrODf9uLD0izRNnqeQJ6qto6p2jhvCiKO2yIWKBctpl-HJLlZGAEM1hC-pksRE4/s400/tarts2.JPG" border="0" /></a><br /><p align="justify">These tarts are made with the finest ingredients. Tender almond pastry shells hold plump, boozey and not-too-sweet homemade fruitmince <em>sans</em> suet so vegetarians too can enjoy this festive treat. </p>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-13926012335946950062008-12-05T18:40:00.000-08:002008-12-09T06:20:41.938-08:00Buche de Noel - The Yuletide Log<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3cl-F3-upYKszg4EJrMeMoWqmq5R9jlgF4QuiT-pPZirodohVRMT4GUSfhoiryZNqO1FIfb8pRuUkaKX57vee06VDloKO9C8zMxFIaL40wnECEDh6mUYlzVOHVbNyeZ3A-pbn-mMCYnh/s1600-h/slice+of+christmas+log.JPG"><img id="BLOGGER_PHOTO_ID_5276922891217347394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3cl-F3-upYKszg4EJrMeMoWqmq5R9jlgF4QuiT-pPZirodohVRMT4GUSfhoiryZNqO1FIfb8pRuUkaKX57vee06VDloKO9C8zMxFIaL40wnECEDh6mUYlzVOHVbNyeZ3A-pbn-mMCYnh/s400/slice+of+christmas+log.JPG" border="0" /></a><br /><p align="justify">This year I decided to make a slight departure from my usual traditional Christmas offerings of fruitcake and plum pudding simply because I want to try lighter dessert alternatives that are more suited to our Australian summertime Christmas. Of course, by lighter I don't mean that they are fewer in calories but simply lighter and more welcoming to the palate on a hot summer's day or on a balmy evening.</p><p align="justify">So here it is, my first offering to you: </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtgk60FTdxDU7QF2WflO78Lx6iBjzCjE_sgUVgQrpy4IRKiJulXwj1K2gcLbCZnMnBON7ccP6Ca420MX1WbJ7KlvKhRSLljDeaJSLoTOlysZjGq5qcISZuiWMJn9Z-CAXx2quROOlAhmb/s1600-h/christmas+log.JPG"><img id="BLOGGER_PHOTO_ID_5276505798465127842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtgk60FTdxDU7QF2WflO78Lx6iBjzCjE_sgUVgQrpy4IRKiJulXwj1K2gcLbCZnMnBON7ccP6Ca420MX1WbJ7KlvKhRSLljDeaJSLoTOlysZjGq5qcISZuiWMJn9Z-CAXx2quROOlAhmb/s400/christmas+log.JPG" border="0" /></a><br /><div align="justify"></div><div align="center"><em><span style="font-size:85%;">Moist chocolate sponge, white chocolate and praline mousse and whipped dark chocolate ganache</span></em></div><div align="center"><em><span style="font-size:85%;"></span></em></div><br /><p align="justify">The log is also available in <strong><em>2 other flavours</em></strong> to suit the colours of your table setting. For a more <em>elegant and sophisticated</em> look, try the <strong><em>blackforest</em></strong> log (chocolate sponge, vanilla cream, brandied cherries). And for those who enjoy chocolate a little less and is after something for a casual lunch, there is the white <em>summery</em> <strong>lemon-berry log </strong>(vanilla sponge, lemon cream with crushed berries n whipped white chocolate ganache). </p><p align="justify">I am currently accepting orders for cakes and other treats. Please feel free to email me at: <a href="mailto:thehautefoodco@gmail.com">thehautefoodco@gmail.com</a> if you require more information on any of the items featured on this website.</p>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-37653132766828420562008-10-27T09:01:00.000-07:002008-10-27T10:06:30.912-07:00Vanilla and Chocolate butter cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwmg-nS7qxHydRGb2YGA3UWcomI8XUw_JaYiI2-ydNiB_Ve6sj5owboE2I-Q-pOl3xvgsSov_GNZrXM_fZh7EOzoCj9Q2_yYY39zqIHCnkmDGn0HUaDf3aJWA0pH6AoTG58otsTTo_PDZ/s1600-h/cooked+buttons.JPG"><img id="BLOGGER_PHOTO_ID_5261868599354611906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwmg-nS7qxHydRGb2YGA3UWcomI8XUw_JaYiI2-ydNiB_Ve6sj5owboE2I-Q-pOl3xvgsSov_GNZrXM_fZh7EOzoCj9Q2_yYY39zqIHCnkmDGn0HUaDf3aJWA0pH6AoTG58otsTTo_PDZ/s400/cooked+buttons.JPG" border="0" /></a>Last Friday, I had a <em>rendezvous </em>with a close friend, D, whom I haven't seen in almost 3 years. We had a great time catching up and the following conversation was what inspired these vanilla and chocolate butter cookies.<br /><br /><div align="justify"><em><span style="font-size:85%;"><strong>D</strong>: So you are saying he knows how to push your buttons? </span></em></div><div align="justify"><em><span style="font-size:85%;"><strong>me</strong>: He sure knows how to push my butter cookies. </span></em></div><div align="justify"><em><span style="font-size:85%;"><strong>D</strong>: Butter cookies? </span></em></div><div align="justify"><em><span style="font-size:85%;"><strong>me</strong>: Did you say butter cookies?</span></em></div><div align="justify"><em><span style="font-size:85%;"><strong>D</strong>: No, I said buttons. </span></em></div><div align="justify"><em><span style="font-size:85%;"><strong>me</strong>: Oh gee, where did I get butter cookies from? </span></em></div><div align="justify"><em><span style="font-size:85%;"><strong>D</strong>: Look Li, if it works for you, he can push your butter cookies.</span></em> </div><div align="justify"></div><div align="justify"></p><p align="justify">Unlike shortbread, these cookies are crunchy which make them excellent for dunking into your favourite hot beverage. Made from premium quality butter, cocoa and vanilla bean paste, these cookies are guranteed to taste as good as they look!<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWGC0bwkJvR29BKWwUGKf3fYnbfryISTmCWa9Z8sCs8ZhpxPbYRgdBYqSzVohZbPxx2oinQP-kCMn7_A9xifmSTPXOY7POUv6CmCd2tQoEHpxW3P2sXO9zlvDqYSjXiBMcrI9CVi0jKN-/s1600-h/raw+buttons.JPG"><img id="BLOGGER_PHOTO_ID_5261871099660001986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWGC0bwkJvR29BKWwUGKf3fYnbfryISTmCWa9Z8sCs8ZhpxPbYRgdBYqSzVohZbPxx2oinQP-kCMn7_A9xifmSTPXOY7POUv6CmCd2tQoEHpxW3P2sXO9zlvDqYSjXiBMcrI9CVi0jKN-/s400/raw+buttons.JPG" border="0" /></a> <p></p>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com1tag:blogger.com,1999:blog-1492311438706303204.post-68829201893955050142008-10-12T19:28:00.000-07:002008-10-12T19:50:43.475-07:00Chocolate-Honey cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUoOXPAnLR_QSu_5wX78Yx9Wq9K2gh27HN38PXsoUcCrs3JorR3q8b9WUoC0-ClLtHhM_xj1eBQzjkdx7K18Kyd6BXCslp4UeQ0t0CzPIZf4wWX-YpMrHp_tx3lhl00y3dtJ6z0_xzJdI/s1600-h/30th+b%3Bday+cake.JPG"><img id="BLOGGER_PHOTO_ID_5256462958791842434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUoOXPAnLR_QSu_5wX78Yx9Wq9K2gh27HN38PXsoUcCrs3JorR3q8b9WUoC0-ClLtHhM_xj1eBQzjkdx7K18Kyd6BXCslp4UeQ0t0CzPIZf4wWX-YpMrHp_tx3lhl00y3dtJ6z0_xzJdI/s400/30th+b%3Bday+cake.JPG" border="0" /></a><br /><p align="justify">The marriage of chocolate and honey makes this a versatile cake for any occasion. A little wicked and a little nice, served with a large scoop of vanilla ice-cream, it will appeal to the child in anyone of us. <p align="justify">Enrobed with smooth and luscious dark chocolate ganache, it is sophisticated enough to serve at a grown-up party. It is neither too sweet nor too bitter, with a lingering malty flavour little ones will enjoy. </p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbo94v3ipeHZrN1dVv5xNBIcdjJs-Dmzs3gh-CJyVgdF8uN_lB48dJXD45LIYwpOBra3tQtkBDsRX3yseyy2df0JrxVwVH6tWi9QrbtmUTm-MladYVAbsIGTqKLfnLbSLlaLBUtac-Y-a/s1600-h/close+up+of+cake.JPG"><img id="BLOGGER_PHOTO_ID_5256462687825531090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbo94v3ipeHZrN1dVv5xNBIcdjJs-Dmzs3gh-CJyVgdF8uN_lB48dJXD45LIYwpOBra3tQtkBDsRX3yseyy2df0JrxVwVH6tWi9QrbtmUTm-MladYVAbsIGTqKLfnLbSLlaLBUtac-Y-a/s400/close+up+of+cake.JPG" border="0" /></a></p><p align="justify">Serve at room temperature with a spiced fruit compote, tangy berries or blood oranges and a dollop of cream for a special plated dessert. Or simply enjoy on its own! </p>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-79260541178852290692008-09-21T19:29:00.000-07:002008-09-21T19:45:28.555-07:00A little cake for a special someone<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCzZnW-4NQRmqFrBVY_no-AX_LZt6G9sXJZ1nWyt8hsYluCBou6upucl5fhAX1k9JQLsicgFUdViZRUyfdfMnqXbkAImo39iXYMUnOv1tnkn63W3v2iHwD6T8Yzb4iS6oQf1KQcepSHhX/s1600-h/cbc+2.JPG"><img id="BLOGGER_PHOTO_ID_5248670209850641778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCzZnW-4NQRmqFrBVY_no-AX_LZt6G9sXJZ1nWyt8hsYluCBou6upucl5fhAX1k9JQLsicgFUdViZRUyfdfMnqXbkAImo39iXYMUnOv1tnkn63W3v2iHwD6T8Yzb4iS6oQf1KQcepSHhX/s400/cbc+2.JPG" border="0" /></a><br /><p>The <strong>Chocolate twig-box cake </strong>is a fantastic gift for a special occasion. It measures 5x5 inches and weighs just under 800g -- perfect for a small intimate party!</p><p align="center"><em>Dark chocolate ganache sandwiched between layers of moist chocolate cake, decorated with hand-crafted chocolate twigs and filled with fresh seasonal strawberries</em><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hgKSk3io1fWGfqEQ3wm2AMydk4IMpXFIWitft6ZS7uMv-xIfbl5mi-2w3TpuKvaaTH4oI73hxuV1hrcQG2GY6AHeQV5fYzbpLWsxfyYupdRK-eZuxp2L5cNwhtM5N6gHRNe4Da0Nsqcq/s1600-h/cbc+3.JPG"><img id="BLOGGER_PHOTO_ID_5248670303076343554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hgKSk3io1fWGfqEQ3wm2AMydk4IMpXFIWitft6ZS7uMv-xIfbl5mi-2w3TpuKvaaTH4oI73hxuV1hrcQG2GY6AHeQV5fYzbpLWsxfyYupdRK-eZuxp2L5cNwhtM5N6gHRNe4Da0Nsqcq/s400/cbc+3.JPG" border="0" /></a>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-43609019244378367312008-09-20T03:18:00.000-07:002008-09-20T03:45:38.715-07:00Chocolate bavarois<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLseh5I16JRsXPLIkonyxSGYwJibV4YQkhjlEgNd1q2VGB42jjWF3fEYoR_2Uj4tZAQMHcHo-i2882IURvd1Ay0o9P3NazgLpsxQy294ZcMxpQCBALKFKDd5udxCJOGc58jl0Z1elN-n07/s1600-h/chocolate+bavarois.JPG"><img id="BLOGGER_PHOTO_ID_5248050440763243666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLseh5I16JRsXPLIkonyxSGYwJibV4YQkhjlEgNd1q2VGB42jjWF3fEYoR_2Uj4tZAQMHcHo-i2882IURvd1Ay0o9P3NazgLpsxQy294ZcMxpQCBALKFKDd5udxCJOGc58jl0Z1elN-n07/s400/chocolate+bavarois.JPG" border="0" /></a><br /><p align="justify">The wonderful thing about The Haute Food Co. is that it allows me to exercise the pastry skills I learnt back in school, be creative and re-visit some of the classics I enjoy making (and eating) so much.</p><p align="justify">This chocolate bavarois I recently made for a friend of mine comprises of chocolate <em>biscuit</em> <em>jaconde</em> encasing layers of espresso-soaked chocolate <em>genoise </em>and dark chocolate <em>bavarois</em> spiked with Irish cream liquer then finished with delicate vanilla bean panna cotta.</p>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0tag:blogger.com,1999:blog-1492311438706303204.post-16281961620377246912008-08-12T07:08:00.000-07:002008-08-12T08:24:33.654-07:00Haute little cakes<p align="justify">My current obsession with anything strawberry flavoured is greatly encouraged by the wonderful fruit we are getting from Queensland. There is something about winter strawberries that arrive from the Sunshine State that outshine even the ripest berries of summer. It is a phenomenon I have yet to explore. </p><p align="justify"></p><p align="justify">To capture the essence of this season's strawberries, I created the following: </p><p align="justify"></p><p align="center"><em>Dark chocolate cake with strawberry buttercream adorned with ripe ruby-red strawberries and Lindt chocolate shard</em><br /></p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6Suziatyr5_i3eBJddnzTXPASdmREIkzeN4cfExyzlHrpfVIQVttSN4OsdVTSu3PSK7o9D8D_Qfu16gpQ5I9MjfSUZ-RDxtiAq3HopS_9F6YS42roCG7fPOLsF85hzeO0KgQ3dJyx0-w/s1600-h/strawberry+cupcake.JPG"><img id="BLOGGER_PHOTO_ID_5233644356524320226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6Suziatyr5_i3eBJddnzTXPASdmREIkzeN4cfExyzlHrpfVIQVttSN4OsdVTSu3PSK7o9D8D_Qfu16gpQ5I9MjfSUZ-RDxtiAq3HopS_9F6YS42roCG7fPOLsF85hzeO0KgQ3dJyx0-w/s320/strawberry+cupcake.JPG" border="0" /></a>What follows may seem the obligatory chocolate number one must include in any cupcake set -- it is my personal favourite, and I would gladly oblige to eat one, anytime. The simple garnish makes it look like a spray of twinkling stars in a clear night's sky. </p><p align="center"><em>Moist chocolate cake with dark chocolate frosting and silver dragees</em></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf-lBmNnt16GeQ3GYFuxVnDy3z39Zf69hEsTPgJ2_zQb8AAUwQOY60AleLMCgX7P2NMcI-hVXMTG4_-ajpnRN6bKoZhFhBtABpv9sRZV-pMWod_X9T5lQWp7QiOnDKI2KvyL0f9djoM8r/s1600-h/chocolate+dream.JPG"><img id="BLOGGER_PHOTO_ID_5233644242202191170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf-lBmNnt16GeQ3GYFuxVnDy3z39Zf69hEsTPgJ2_zQb8AAUwQOY60AleLMCgX7P2NMcI-hVXMTG4_-ajpnRN6bKoZhFhBtABpv9sRZV-pMWod_X9T5lQWp7QiOnDKI2KvyL0f9djoM8r/s320/chocolate+dream.JPG" border="0" /></a><br /><p align="justify">And finally, a set of vanilla butter cakes decorated with fondant icing with elegant antique detail and icing flowers. Perfectly girly!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpT7PrX-mlyEVWrbOT1hnRG0tDnwWiHGp6rsD-vdYSwx84c2e_wofeNGkbR8Hw3iGkZKA0T1SYdATmyevSbi6J8MOIrm_-hjIpAYMKwZEpWnTcefj52uyQCSZfDopo2Qud5WhvXI1dWDq/s1600-h/antique+flowers.JPG"><img id="BLOGGER_PHOTO_ID_5233643914963124242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpT7PrX-mlyEVWrbOT1hnRG0tDnwWiHGp6rsD-vdYSwx84c2e_wofeNGkbR8Hw3iGkZKA0T1SYdATmyevSbi6J8MOIrm_-hjIpAYMKwZEpWnTcefj52uyQCSZfDopo2Qud5WhvXI1dWDq/s320/antique+flowers.JPG" border="0" /></a></p>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com3tag:blogger.com,1999:blog-1492311438706303204.post-12161995688146468072008-07-01T00:47:00.000-07:002008-07-09T08:40:52.411-07:00haute little things...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn7JxRk2SNAcj8IJSZz3cg4DdAkhTArcGipRa3MvjzQ5ztZoBiNFFTY13IBrDU3EGRZL1lVKpM4yzFsjv0DvfJs6zAPTcNCUvHtsEDYqCwh77EFU6iOQTlz2y9h-qq-RqbEPkroHoeOii/s1600-h/breakfast+cookie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn7JxRk2SNAcj8IJSZz3cg4DdAkhTArcGipRa3MvjzQ5ztZoBiNFFTY13IBrDU3EGRZL1lVKpM4yzFsjv0DvfJs6zAPTcNCUvHtsEDYqCwh77EFU6iOQTlz2y9h-qq-RqbEPkroHoeOii/s320/breakfast+cookie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5221039701012650610" /></a><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"></span><div align="justify"><span style="font-size:130%;"></span></div><div align="justify"><span style="font-size:130%;">The Haute Food Co. is work in progress. If you are interested to find out what it offers, please feel free to email me at: </span><br /><span style="font-size:130%;"></span></div><div align="justify"></div><div align="justify"></div><div align="justify"><br /><span style="font-size:130%;"><a href="mailto:thehautefoodco@gmail.com">thehautefoodco@gmail.com</a> </span><br /></div><span style="font-size:130%;"></span>Lihttp://www.blogger.com/profile/12674960844740277046noreply@blogger.com0