Easter Marshmellow Nest

Yesterday, my kids and I polished off our fifth bag of Cadbury Mini Eggs since February. What is it about those things? Pastel candy-coated chocolate. They just make us happy.

And they work well as payment. The kids cleaned the entire living room the other day in exchange for a handful of them. I’ve been thinking about making these nests for weeks, and how they’d make a perfect Easter treat, whether as a gift, or as a favor for guests to take home at the end of dinner. Of course, you can always just eat them yourselves, like we did.

Marshmellow Nest

3 cups sweetened coconut

4 packets (28g total) unflavored gelatin

2 cups granulated sugar

1 tablespoon corn syrup of honey

1 tablespoon of pure vanilla extract Cadbury Mini Eggs or jelly beans

1. In a nonstick skillet set over medium heat, toast the coconut (stirring frequently) until it begins to turn golden brown. Spread out on a baking sheet to cool.

2. In a medium saucepan, combine the sugar, 1/2 cup of water, and corn syrup. Bring to a boil over medium high heat and boil until the sugar mixture reaches 230 degrees (the soft ball stage).

3. While the sugar mixture comes to a boil, sprinkle the gelatin over 1 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and let it dissolve.

4. When the sugar mixture comes to temperature, turn the mixer on low speed, and slowly pour in the sugar mixture. Slowly raise the speed to high, and beat for 10 minutes. Beat in vanilla.

5. Spoon marshmallow into a large pastry bag fitted with a star tip (such as Wilton 1M), and pipe a 3 inch solid circle onto the toasted coconut. Pipe another circle of marshmallow on the outer edge of the bottom circle to create a nest. Sprinkle with more coconut to coat. Place Cadbury Mini Eggs or jelly beans in the center.

Enjoy !!!

Indonesian Layer Cake - Kueh/Kek Lapis -

When growing up in Berlin, Germany, my mom would bake with me this incredible Indonesian layer cake, also known as Kueh/Kek Lapis and those super tasty miniature Chinese Peanut Cookies (花生餅) for our Chinese New Year. I treasured every single moment - from preparing this layer cake until pealing each layer off to eat + on top of it, my mom would hardly cook or bake in the kitchen since my dad was the professional chef. So I loved every single moment whenever she decided to bake/cook with me.

This year I decided to do the same thing with my little Wan boys. They are old enough now to help me here and there in the kitchen and they love it. You might end up with more mess or even need more time but it's all fine. When I was in Hong Kong this year, I asked my mom for her recipe. She has this old hand written cake recipe book as she use to work in a bakery in Jakarta as a little girl trying to earn some pocket money. Can you imagine how old this little book is ?? It is 50 years old. My gosh, it's older than me ... lol ... trust me, if I ever get my hands on it, I would have to get a professional translator first as I don't know how to read Indonesian. Such pity. Don't even get my mom heat up with this topic, she still gets angry at me for not willing to learn how to speak/read Indonesian. So hush ....

The Chinese year of rabbit is approaching within few days .... are you all ready for it ?? I am not. I am hanging in there with a thread, as I started coming down with a cough, a slight ear infection and finally have lost my voice on Saturday. Thank god, I had some anti-biotic standing by. My Doctor knows me too well not to give me any. I always end up with the same thing whenever getting a cough. Don't worry .. I am fine - at least for now. Fine enough to blog, that should tell you something right ?

Together with my three Wan boys, I would like to wish you — my reader, my family and friends, blogger-friends and anyone else who celebrates Chinese New Year ...

恭喜發財！揚眉「兔」氣！ (Or “gong hey fatt choy!” in Cantonese, which means congratulations and be prosperous! May the Year of the Rabbit do you proud — very, very proud!)

Indonesian Layer Cake - Kueh/Kek Lapis -

6 egg whites
1 tsp vanilla essence
250g icing sugar, sifted
15 egg yolks
390g unsalted butter, room temperature, softened and beaten
120g aall purpose flour
½ tsp baking powder
2 tsp all spice powder
2 tbs brandy

Step 1:
Whisk whites and vanilla to soft peak.

Step 2:

Gradually add icing sugar till stiff peaks form.

Step 3:

Add egg yolks one at a time, beating well between each yolk.

Step 4:

Add butter and beat till well incorporated.

Step 5:

Sift the flour, baking powder and spice powder together.

Step 6:

Fold in the flour, baking powder, all spice powder in three batches.

Step 7:

Then stir in the brandy.

Step 8:

Grease a 20-22 cm square cake tin with a lift-up base and line the outside of the tin with foil so batter does not leak through any gaps.

Step 9:

Turn the oven to grill/broil function.

Step 10:

Put about a third of a cup of the cake mixture onto the base of the cake tin and spread it evenly over the base.

Step 11:

Put the tin under the grill for about five minutes or the top is a golden brown.

Step 12:

Remove from oven and scoop the same amount of batter for the second layer. (There is no need to wait for the cake to cool between layers). Repeat the same process. Keep going until you have finished all the batter.

Step 13:

Once finished baking all your layers, remove cake immediately from the cake tin and let it cool on a rack.

Step 14:

Slice into thin portions and enjoy !

Ham Frittata

Since I have introduced this Ham Frittata on the Chinese radio show, I thought, I better publish the recipe on my blog as well. This is my all time favourite brunch dish. An easy make ahead dish, that pleases anybody from "older" to very young. Everyone should have this recipe as their basic repertoire. The beauty about this frittata recipe is you can substitute the ham with anything that you have as leftovers in your fridge. I made it several time with leftover roast chicken and broccoli and it tastes just as good. If you are a vegetarian, just add all the veggies you love and you will have a vegetable frittata. See how easy it is ??? Why don't you try it out now yourself !!!

Ham Frittata

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
1 cup shredded cheese
1/2 pound ham, chopped
1/4 cup packed chopped fresh cilantro & green onions

Salt & freshly ground pepper to taste

Preheat the oven to 350 degrees F.

Step 1:

In a large bowl, beat the eggs.

Step 2:

Add the rest of the ingredients and combine.

Step 3:

Pour the mixture a lightly greased 9 x 13 square glass pan and place the pan in the center of the oven.

Step 4:

Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

Enjoy !

Chinese New Year Almond Cookies

I am amazed how fast 2010 flew past by me and here I am, gearing up for our Chinese New Year. To be honest, I am not in a very festive mood since we just got back from Hong Kong. I am just too exhausted from everything. I haven't even really recovered yet and can't believe that the year of the rabbit is knocking on our door. Oh my gosh, that means my niece, Caitlin, is turning 12 soon as she was born in the year of rabbit. It all makes sense to me now, I was starting to wonder why she behaves different lately. Caitlin is a teenager now, WOW.

I won't be doing so much this year but I did bake with my two little boys these Chinese New Year Almond Cookies and they were devine. They helped me rolling each cookies into tiny balls and we had a lot of fun !!! So from me to you, I wish you all a very happy and healthy Chinese New Year !!!

Chinese New Year Almond Cookies (makes 70 cookies)

3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) shortening
3/4 cup (175 mL) granulated sugar
1 egg
2 tsp (10 mL) almond extract
1/2 tsp (2 mL) vanilla extract
3 cups (750 mL) all-purpose flour
1/2 cup (125 mL) ground almonds {also called almond “flour”}
1-1/4 tsp (6 mL) baking powder
70 blanched (skinless) whole almonds (about 2/3 cup/150 mL)
1 egg yolk
{Note: If you can’t find any blanched (skinless) almonds, you can easily blanch the almonds yourself.}

Step 1:

In a large bowl, beat together the butter, shortening and sugar until fluffy. Beat in the egg, almond extract and vanilla.

Step 2:

In a separate bowl, whisk together the flour, ground almonds and baking powder; add to the butter mixture and stir to form a stiff dough.

Step 3:
Roll dough by tablespoonful (15 mL) into balls. Place each ball on a greased or parchment paper-lined rimless baking sheet, 2 inches (5 cm) apart.

Step 4:

Top each ball with a whole blanched almond, pressing into the dough. Mix the egg yolk with 1 tsp (5 mL) water; brush the egg wash over the cookies.

Step 5:

Bake in the centre of a 350°F oven until the edges are light golden, about 15 minutes.

Step 6:

Transfer to a rack; let cool completely.

Enjoy !

* These cookies will stay fresh in an airtight container at room temperature for up to 5 days, or frozen for up to 2 weeks.

Easy Salmon Wellington

A very happy and healthy new year to you all !!! I know, I am late with all my wishes and it has been a very long time since I have posted a new recipe. What can I say ? I have been on vacation with my three Wan boys and that has taken a long time of mine. Starting with all the preparation, the packing, dealing with little issues here and there, all three Wan boys got sick and then I had to deal with all their jet lags. I can finally say, we are almost back to the regular routine and I have survived everything including my very first radio recording. I must say, it was a lot of fun. I was invited to be a special guest on a Chinese Radio Show which is hosted by two funny and very kind personalities. Although my Chinese is not up to par, they never made me feel uncomfortable. I spoke most of it in English anyhow - at least the recipe part. I have introduced them four of my most loved recipes: the fresh tomato cream soup, pizza bread, ham frittata and my easy salmon wellington. I thought I better upload my recipes I had introduced otherwise they would be looking all over place and not finding it.

I love to cook twice a week a meal without any meats in it. Those days I choose to cook seafood. One of my families all time favourite is a super easy salmon wellington. It is really not that difficult, you will see. It is a crowd pleaser and kids love to eat it as well. I like to serve it with a salad on the side and some German egg noodles. If you have guests coming over to your house, try to make this dish one time ... you can prepare it ahead and pop it in the oven just before they arrive. Just keep things simple !! You don't have to do your's like mine, that picture was taken when I did that for my three Wan boys for our Thanksgiving Dinner. Please don't feel pressured by that.

Easy Salmon Wellington

1 costco's slice of fresh salmon fillet, rinsed and patted dry
1 pack of costco's sliced cremini mushrooms
1 - 2 sliced carrots
1 tablespoon minced garlic/ginger mixture
1 can of cream of mushrooms mixed with 1/2 cup of homo milk
1 slice of frozen puff pastry, defrosted
1 egg, beaten

Preheat the oven to 375 degrees F.

Step 1:

Stir fry cremini mushrooms and carrots with your minced garlic/ginger mixture, be careful of not overcooking it.

Step 2:

Place salmon in a lightly greased 9 x 13 glass pan.

Step 3:

Pour stir fried mushrooms and carrots over it. Skin side down, if your salmon fillet has a it.

Step 4:

Cover it with the cream of mushroom milk mixture and place the frozen puff pastry over it.

Step 5:

Brush the top of the pastry with beaten egg and use a fork to punch several holes in the pastry in a decorative manner.

Step 6:

Bake in the oven for 45 minutes.

Enjoy !