Durian Cheese Pie

     Mr Thorny Guy is back in season. I have stopped counting how much of those sinful but delectable creamy flesh I've eaten, not forgetting all those pengat, gulai, cake, cheesecake that were made with happiness and guilt at the same time. I even stopped buying durians but since a dear friend of mine had generously given me some and to prevent that pleasantly pungent smell from continuously wafting in the house, I just had to make something - durian pie. 

      The best crust for me is shortcrust. You can use a tart dough instead or a mealy pie dough (I'm not really crazy about mealy pie dough when it comes to sweet pies). If you don't have your own favourite pie crust recipe, click here.  Be warned not to overwork the dough and try to find unbleached flour if possible, not the ones mostly sold in our supermarket - wau, kunci, sauh etc etc (unless if you go to the organic section). 

     Prepare a 9" crust pastry. Brush the sides and edges with some milk or cream and bake for 10 minutes. You can use pie weights to prevent the pastry base from forming bubbles and air pockets.  For the filling:

1 stick (250g) cream cheese
1 cup granulated sugar
3 eggs
2 cups durian flesh (pureed in food processor)
1 cup cream

Using a flat beater, beat 250g cream cheese (room temperature) on low-medium speed  for about 2 minutes. Scrape the sides every now and then so that the mixture gets evenly mixed. Gradually add 250g granulated sugar into the mixer and continue beating for 2 or 3 minutes. You should have a creamy and smooth mixture. At this point, add 3 eggs, one by one. Add durian flesh and cream.  Pour mixture into the pie shell and bake for 30 minutes or until the centre is set but slightly wobbly. As it cools, it will set further. If you're chilling it, place it in an airtight container as its odor will permeate other food in the fridge.

Rice Pudding

       To turn rice into pudding is not something that I normally do. Fermented rice (tapai) and rice crackers (kerepek beras) are the only rice-base sugary snack I imagine eating. Rice pudding doesn't really excite my palate. Somehow, I received a challenge to create a pudding made from Sarawak rice. In Bario, Sarawak, people grow red and black rice. Mind you, they are nothing like our 'pulut hitam' (which is sticky and heavy) as their rice is very high in fibre, making it a hearty and healthy meal. 
    After some trials and errors, I finally come up with this simple, yet lovely warm dessert recipe. But it has to be eaten immediately while it's still warm. And adding fresh fruits will certainly enhance its taste. Go for something sweet and soury to accompany it. This recipe is enough for two.
    
Ingredients
50g rice (white, red or black)
300ml milk
300ml water
2 tbsp sugar
pinch of salt
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
few drops of vanilla essence
50-100g of coarsely chopped fruit of your choice 

Garnishing
Toasted desiccated coconut and toasted flaked almonds 
Fresh fruits and cream OR ice cream

Instructions
Wash rice and toss it. Add all ingredients in a pot and cook over low flame. Stir occasionally. When the mixture begins to thicken, stir continuously and when the rice has soften, remove from heat. Scoop into a serving dish and top with your favourite garnishing. 

MARBLE PUDDING

    This marble pudding recipe can also be used to make puddings of other flavours - chocolate, vanilla, orange, peach etc. The most important thing is not to boil the jelly strips too long so as not to reduce the water too much. 
    The ingredients you need are a packet of jelly strips, a liter of water, a liter of fresh milk, a can of evaporated milk, 2 cups of sugar, a cup of custard powder, a tablespoon of cocoa powder mix with a tablespoon of hot water, 30 grams of melted butter, few drops of vanilla essence and 3 large eggs. 

     In a large pot, boil the jelly strips, sugar and vanilla until the jelly strips dissolve. In the meantime, mix the custard powder with milk. Then add the custard mixture into the jelly pot stirring continuously. Keep on stirring until the mixture thickens. Turn off heat. Keep on stirring the mixture and after 5 minutes add the melted butter and mix well. Take one third of the mixture and add the cocoa paste. 

   Use a 9 X 9 or 10 X 10 inch square tin as the mold. Begin with a scoop of vanilla mixture placed in the middle of the tin. Then on top of the vanilla mixture, place half scoop of the chocolate mixture. This is to create a zebra-marbled effect. Continue with this step until all mixture has been used. Shake the tin lightly to level the pudding mixture. Chill for at least 2 hours. Serve plain or with fruits. 

    This pudding can also hold its shape in a fancy mold. You can also use small dessert cups or aluminium cups as the mold. That would be great for tea and celebrations. Have a great pudding! 

Bread Pudding

One of the best warm desserts that goes perfectly well with a cup of steaming hot coffee is bread pudding. Preparing this old-fashioned dessert means your leftover bread slices will not go to waste. In fact, if you find it hard to finish a loaf of bread before it's expiry date, freeze it until you are ready to make this scrumptious bread pudding. 

Ingredients and Preparation

Bread pudding :

1 loaf of bread (or any bread of the same weight. If you're using baguettes, slice thinly)

Butter to spread on bread

125g butter (cold and cut into small cubes)

2 tbsp flour

500ml fresh milk

1 cup sugar

1 tsp salt

2 tbsp of brown/muscovado sugar

Raisins (if desired)

        Toast each slices of bread until light brown. Butter each slice of bread. Then tear them into medium-sized pieces. Place half of the amount of bread (no need to arrange in any order) in a baking dish. Sprinkle some raisins and place the rest of the bread pieces. Whisk all other ingredients except butter, then pour onto the bread. Top with raisins and butter. Sprinkle brown sugar on top. Bake for 40 minutes or until the middle part is not wobbly. 

Sauce :  

1 can of evaporated milk

3 cups fresh milk

2 cups water

3 eggs

1/3 cup corn flour

few drops vanilla essence

Whisk or blend all ingredients in a blender and heat in a pot while stirring at all times. When the sauce thickens, turn heat off. Cool and chill.

Serve the pudding warm with the chilled sauce. Topped with fresh/whip cream and fresh strawberries. Heaven!

Choco-berry layer

 
        This was totally accidental. I had a few friends over and had to make a dessert (never been happier seeing guests plunge their fork into it till the very last bit). My initial plan was to make a cream cheese-based dessert but sadly, there was no cheese left in the chiller. So with cream, leftover cakes and fruits, I had to whip up something. I grabbed my trifle bowl and began making what I had in mind...layers and layers of creamy fruitty cool dessert.

What you need:
1. Any leftover cakes or sponge cakes. I used chocolate swiss rolls. Slice them.

2. Fresh strawberries

3. Chocolate cream :
1 egg yolk, 40g caster sugar, 100g cooking chocolate/bittersweet finely chopped, 50ml water, 1 1/2 tsp gelatin powder, 250g whip cream (I normally used Rich brand)
- Sprinkle gelatin over water.
- Whisk 1 egg yolk + 40g caster sugar until pale and creamy. Double boil and keep whisking.
- Add chocolate and gelatin mixture to the bowl and stir until all is melted. Let cool a bit.
- Whip cream until slightly firm. Fold chocolate mixture into it. Set aside.

4. Strawberry cream
250g strawberry, 60 g caster sugar, 2tbsp orange juice, 2tsp powdered gelatin, 300g whip cream
- Mash strawberries with sugar. Add orange juice to it. Put in a pot.
- Sprinkle gelatin over it. Heat pot. Stir until mixture thickens a bit. Let cool for a while.
- Whip cream to medium peak. Fold strawberry mixture into it. Set aside.

Assembling the dessert,
Layer 1 - cake + fresh strawberries
Layer 2 - Chocolate cream
Layer 3 - Cake
Layer 4 - Strawberry cream
Layer 5 - Cake
Layer 6 - Strawberry cream
Topping - fresh strawberries and grated chocolate

All done!

Arrange sliced cakes for the bottom layer.

Arrange halved strawberries in any way you desire

Pour in all the chocolate cream

After the chocolate cream, another layer of cake, strawberry cream, cake , strawberry cream. Topped with fresh strawberries and grated chocolate.

 

KUIH LOMPAT TIKAM - Mynn's recipe

1 cup tepung beras, 1 cup santan, 3 cup air, 1/2 sudu teh garam - blend semua

Kacau dalam kuali dengan 2 helai daun pandan hingga likat.

Bahagi 2.

Satu bahagian dicampur dengan sesudu teh pandan paste dan pewarna hijau sikit.

Satu bahagian dibiarkan begitu saja.

Masukkan sesudu dari bahagian hijau dalam gelas atau mangkuk diikuti yang putih (jadikan berlapis/berlapis-lapis pun boleh)

Masak air gula: 2 cup air + 4 keping gula melaka. Dihidang sejuk.

BISKUT BATIK - Lynn's recipe

No baking or steaming is required for this kuih.Chill and serve as it is. 

What you need:

1 packet of MARIE biscuit (about 325g per packet) crushed into smaller pieces, but not too small

1 small can of condensed milk

1 small can of MILO

1 butter (250g)

Prepare tin. Line with plastic.

Heat a pot on low flame. Melt butter (careful not to burn it).

Add milk, then MILO. Mix well.

Lastly, put in the crushed biscuits. Mix well.

Put into tin. then using a sheet of plastic, press the top layer so that it becomes even and flat.

Once cool, chill it. Cut into small squares.

BAVARIAN CREAM - The Good Cook: CLASSIC DESSERTS

This is one of my favourite cold desserts. Served best when chilled. Excellent with fruits - strawberries, blackberries, blueberries etc. A bit of both pudding and mousse. But I would always add more sugar to the original recipe, and use the creamiest, yummiest whipping cream available for that rich and intense flavour.

There were 2 recipes - strawberry and vanilla cream. I made the latter coz I wanted the colours of the fruits to look strikingly lovely in each glass dish. And they do!

VANILLA CREAM

2 cups milk + 1 tsp vanilla essence

3/4 cup granulated sugar

6 egg yolks

salt

3 tbsp unflavoured gelatin dissolved in 90 ml water

2 cups heavy cream whipped to soft peaks with 1/4 cup confectioner's sugar

- Mix sugar, yolks and salt in a saucepan over low heat till smooth.

- Gradually stir in milk, and then gelatin. Stir all the time until the mixture coats the back of a spoon. Do not let it boil.

- Transfer the bowl over ice to cool. As soon as it begins to set, fold in whip cream.

- At this point, fold chopped fruits into it and pour into mould.

- Otherwise, if serving in small glasses or bowls, pour sufficient amount of mixture and arrange cut fruits on it.

- Chill.

CLASSIC DESSERTS: The Good Cook/Techniques and Recipes - The Editors of Time-Life Books

Publisher: Time-Life Books/ Alexandria, Vriginia

Year: 1980

I bought this book on e-bay, years ago. My search was for frozen dessert but I got myself intrigued by the owner's description of this book. I just had to buy this and it was not expensive at all (approximately RM40, pretty cheap I would say).

If you're looking for a dessert cookbook which deals to the very detail, then this is the one. These are classic and fine dessert, each looks delectably and creatively presented. A simple meringue can be transformed into a classy dish fit for a hotel plate. A dessert omelet stuffed with strawberries and cream could excite a king's palate. Worth to buy.

PUDING KUAH/ LIGHT PUDDING WITH CUSTARD SAUCE - Lynn's Recipe

I made this delightful dessert for a dinner party held at the cafe. It's fluffy pudding bathe in sweet and creamy custard sauce, topped with canned fruit cocktail and normally savoured cold. The sauce can be prepared days ahead and the pudding only takes a breeze to firm up. I remember making this the first time and it turned out pretty soggy and watery. The addition of gelatin and jelly powder helps to firm it evenly. The jelly strips can be found in any Asian groceries. And always, always serve this dessert cold!

Ingredients:

PUDDING

A packet of jelly strips

6 cups of water

4 tbsp sugar

2 tsp jelly powder

1 tsp gelatin powder

6 egg whites (large)

A few (3/4) drops of red colouring

1 tsp lemon juice

-Use 10" square pan.

- Put water in a pot. Sprinkle gelatine and jelly powder. Leave for 5 minutes.

- Then add in jelly strips and sugar. Turn on heat. Leave to boil or until all the strips dissolve.

- Add the red colouring. remove from heat.

- Let the mixture cool a bit BUT not until it begins to solidify. If you see bits of solid jelly floating, strain them out and move to the next step immediately.

- In a mixer, whip the egg whites until they are stiff (but not dry). Slowly, pour 1/4 of the jelly mixture on the sides of the bowl. Continue to beat at medium speed. Then add in the rest of the mixture slowly. Beat the mixture until the egg whites are evenly incorporated in the mixture, ensuring that no lumps are seen.

- Pour into pan.

CUSTARD SAUCE

5 tbsp of custard powder

2 cups of water

1 can of evaporated milk

1 cup of fresh milk

2 cups of sugar (can be less or more, but I like it sweet)

4 egg yolks

1 tsp vanilla

- Put eveything in a pot. Whisk until all mix evenly.

- Turn on heat and stir until the mixture thickens slightly.

- If you like it thicker, you can cook it further or add a tbsp of custard powder to the mixture.

- Cool and chill.

Serving suggestion:

- Invert the pudding and cut 2" pieces. Serve a few pieces in a bowl. Pour a generous amount of custard sauce onto it, and top with fruit cocktail or any fresh fruits preferred. Bon appetit!

CLASSIC STARS DESSERT

This book is not cheap (RM113.90 is not cheap to me...) and received mostly positive reviews (which made me curious and run to the nearest store to grab the book). Published in 2007, this book covers Emily Luchetti's favourite recipes. A renowned pastry chef in Europe, she also creates mouth-watering desserts at two well renowned restaurants in the States, Farallon and Water Bar. You can check out her website in the link 'My Favourite list'.

Simple ingredients, easy-to-follow instructions. That's all I can say after going through the book. But let's see how the practical part goes, huh?

PAVLOVA - THE GREAT DESSERT COOKBOOK

Whether u like it dry or gooey inside, you must try this recipe. It's worth the effort. This book gives you 4 types of pavlovas!

One-Egg Pavlova

Easy Two-Egg Pavlova

Classic Pavlova

Step-by-step to marshmallow Pavlova

With such clear and detailed instructions, you will not fail to get it right. My result is the picture above. This little pavlovas might be too sweet for the local taste but for me, they are just perfect. Well, they are meant to be sweet considering that they have mostly sugar and egg whites as the main ingredients. The thing about pavlovas or meringue is that you can have it dry throughout or goey and marsmallowy on the inside. I love both ways.

This book gives you the variety of recipes and techniques for making pavlova. Worth trying.

CLASSIC PAVLOVA

3 egg whites

1/4 cup granulated sugar

1 tbsp conrflour

pinch salt

1 teaspoon lemon juice

3/4 cup caster sugar

Beat egg whites and salt until soft peak form; add caster sugar gradually, beating well after each addition. Make sure sugar is completely dissolved. Mix together granulated sugar and cornflour, lightly fold into meringue with lemon juice. Spread on prepared tray.

This mixture makes one 23cm (9") pavlova or 4 small individual shells.

Baking in Electric Oven: Large Pavlova: bake in slow oven (140-150C) 30-40 mins, cool in oven. Small Pavlovas: bake as for large pavlovas.

Simple. The result? Perfect and delicious. See picture above.