almond longan jelly

Longan Jelly

Ingredients:

• 1 teaspoon agar-agar powder

• 2 cups almond milk

• 1 cup longan water (from canned longan or boiled dried longan)

• Longan fruit as needed

Instructions:

1. Add the agar-agar powder, almond milk, and longan water into a pan.

2. Cook over low heat while stirring until the mixture slightly boils and the agar-agar powder is fully dissolved.

3. Turn off the heat and pour the mixture into a bowl or mold of your choice.

4. Let it cool halfway before placing the longan fruit on top.

5. Refrigerate until the jelly is fully set.

6. Serve chilled!

mascarpone cheese

Print Recipe

How to Make the Creamiest Mascarpone Cheese

Prep Time

20 mins

Cook Time

15 mins

Refrigerate

1 d

 

It might be hard to find mascarpone cheese in the store, but it is not hard to make! Open up a whole new world of sweet and savory dishes!

Course: Ingredient

Cuisine: Italian

Servings: 1 1/4 cups

Author: Gemma Stafford

Ingredients

• 2 ½ cups (20 fl oz/565 ml) heavy cream
• 2 ½ tablespoons lemon juice

Instructions

1. Pour the heavy cream into a medium saucepan and bring to a simmer over medium heat.

2. Once simmering, add the lemon juice and whisk until the cream begins to thicken and reduce, roughly 13-15 minutes.  

3. When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.

4. Line a sieve with cheesecloth and place inside a slightly larger bowl. Pour the cooled cream into the lined sieve. 

5. Gather the corners of the cheesecloth and cover over the cream. Store in the fridge for 24 hours.

6. After 24 hours the cream will be set and ready to use. This recipe yields you 1 ¼ cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 4 days. 

lady fingers biscuits

Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.

Course: Dessert

Cuisine: American

Servings: 30 cookies

Author: Gemma Stafford

Ingredients

• 3 large egg yolks, room temperature 
• ½ cup (4 oz/115 g) granulated sugar, divided
• ½ teaspoon vanilla extract
• 4 large egg white, room temperature
• 1 cup (5 oz/142 g) all-purpose flour
• powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 350°F (180°C) convection (fan assist*). Fit a large piping bag with a medium round nozzle. Set aside. 

2. On 2 pieces of parchment, draw 3 ½-inch long lines about 1 inch apart. This will help you pipe straight lady fingers. Place on 2 baking sheet pans. 

3. Using a stand mixer (or electric hand mixer) with a whisk attachment whip the egg yolks with ¼ cup (2 oz/58 g) sugar on high speed until pale and fluffy, about 3 minutes. Then beat in the vanilla. 

4. Using the stand mixer (or electric hand mixer) again, whip the egg whites on high speed until soft peaks  (which barely hold their shape and flop over immediately when the beaters are lifted), about 2 minutes. 

5. Add the remaining ¼ cup (2 oz/58 g) sugar, a tablespoon at a time. Continue to whip until the whites hold stiff peaks (which stand straight up when the beaters are lifted and the meringue does not fall off the bowl when upside down).

6. Using a large metal spoon, gently fold in the whipped whites to the yolk mixture, taking care not to deflate all of the air you have incorporated.

7. Once the egg white mixture and yolk mixture are almost combined sift the flour (and a pinch of salt if preferred) over the batter. Continue to gently fold until all of the flour is incorporated.

8. Fill the piping bag with the batter and pipe the batter onto the lines on the trays.

9. Bake for 14-15 minutes, or until just beginning to turn golden around the edges.

10. Allow cooling fully before storing in an airtight container. The ladyfinger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks. 

tiramisu

Easily master the best Tiramisu recipe, with a luscious mascarpone mousse and coffee-soaked ladyfingers, made from scratch with just a few simple ingredients.

Servings: 10 serving

Author: Gemma Stafford

Ingredients

• 3 large eggs , separated and at room temperature
• ½ cup (4 oz/115 g) granulated sugar
• 2 cups (16 oz/450 g) Homemade Mascarpone Cheese
• 1 cup (8 fl oz/240 ml) very strong coffee
• ⅓ cup (2 ½ fl oz/75 ml) brandy
• 2 batches Homemade Ladyfingers (about 60-80 cookies)
• ¼ cup (1 oz/28 g) unsweetened cocoa powder

Instructions

The Day Before 

1. Make and hang the Homemade Mascarpone following the recipes directions. 

2. Make the Homemade Ladyfingers following the recipe directions. Once cooled then can be stored in a container until needed. 

The Next Day 

1. In the bowl of a stand mixer fitted with a whisk attachment (or with a bowl and a handheld electric mixer) whisk the egg yolks and sugar together until the mixture is pale and forms a ribbon when the whisk is lifted, about 5-7 minutes. Briefly mix in the mascarpone cheese until blended. Set aside.

2. Using the stand mixer again, whip the egg whites on medium-high speed for about 3 minutes, or until they form stiff peaks.
3. Gently fold the egg whites into the mascarpone mixture until completely mixed, then set aside.
4. In a wide, shallow bowl combine the coffee and brandy.

5. Quickly dip one ladyfingers at a time on both sides in the coffee mixture and line the bottom of a 9x13-inch (23x33cm) baking dish with them.

6. Spread ⅓ of the mascarpone mixture evenly over the cookies.
7. Repeat dipping and layering ladyfingers and spreading the mascarpone mixture twice more to create a total of three layers.
8. Cover and let the Tiramisu set in the refrigerator for at least 4 hours (but no more than 24 hours).
9. Just before serving, dust generously with the cocoa

how to cook rice perfectly

Jasmine fragrant rice 

1 part rice

2 parts water

Wash rice thoroughly a few times until the water is clear 

Put it in the rice cooker with water 

Cook. 

Done. 

Selamat masak 

Hilton chocolate chip cookies

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound butter, softened (2 sticks) 227g

1/3 cup granulated sugar

1/3 cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 180°C. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

making colloidal silver

1. Fill distiller with water until fill line
2. Turn on distiller and let run until finish
3. When the water is fully distilled, let it cool down first before pouring it into the glass container
4. Insert silver rods into glass container on separate ends making sure it has a good amount of space in between. 
5. Connect alligator clips on each side. Doesn’t matter what color goes where. 
6. Make sure the rods go straight down after clipping the alligator clips. Correct what needs to be corrected by re aligning the rods inside the jar. 
7. Once everything is in place, press the on button. Make sure everything is in place first before turning on. 
8. Leave to brew for 3 hours maximum. (This time is for a gallon of water). Less water requires less time and vice versa. Taste test the water. Make sure there is a metal taste to it. And one of the rods should have some fuzzy hair on it. That is silver particles that have been pulled from the other rod. 
9. After 3 hours, press off button, and wait 15mins for the water to settle. 
10. After 15mins, remove the rods and put away the wires. 
11. Done. You’ve made ionic colloidal silver around 10-15ppm. 
12. Troubleshooting problems: 

• If water turns out cloudy, it means the water was not pure before starting the process. Make sure the distiller is clean and it works well. Clean the jar as well. Throw out this because it is not good to use. 
• If the water turns out brown, yellow, orange, etc, it means it was brewed too long. You can use this for cleaning around the house. Not for ingesting. 
• A successful brew has clear water with a slight metallic taste.