The Great Chef

I am a big fan of Masterchef Australia and MKR (My Kitchen Rules).  Our local TV does not aired both these cooking competition series but only at the cable TV.  As it only aired one episode everyday or once a week, I just couldn't wait for that long to watch the next episode.  Hence I searched all the episodes in Youtube and Dailymotion.  From there on, I been glued myself watching those amateurs cooking up and presenting those dishes professionally. Here, today, a post recipe from Masterchef Series 4. Chocolate Frangipane Tart With Poached Pear Recipe adapted from Audra Morrice Masterchef Australia Pastry 250g plain flour pinch salt 60g cocoa powder 100g icing sugar 200g unsalted butter, cubed 1 egg yolk iced water Poached pears 500ml water 250g caster sugar 1 vanilla bean, halved lengthways, seeds scraped Juice and strips of rind of one lemon 1/3 cup vincotto * 4 medium corella pears, peeled Chocolate frangipane 100g unsalted butter, softened 100g icing sugar, sifted 2 eggs 100

When I woke up this morning, cooling air was blowing into the window and dark cloud was blanketing the sky. I was so happy and hoping that it will give a good downpour later.  But it didn't and the sun coming out and the dark cloud slowly disappeared.  OH NOOOOOOO..... another hot day coming!  The temperature for the past weeks already shooting up to 36C-37C! I wasn't really in the mood to bake and cook nowadays when the weather is scorching hot.  But since this morning the cooling breeze blowing in, so thinking of making a small batch of cakes to indulge in. Cherry Friands Recipe adapted from  Cath of Confessions Of A Glutton with changes from raspberry to cherry Original Recipe from  What Katie Ate Ingredients 5 egg-whites (abt 150g or slightly more) 150g unsalted butter, melted and cooled 90g ground almond meal 185g icing sugar, sifted, plus extra for dusting (do adjust to your sweetness taste) 50g plain flour, sifted 12 cherries, pitted and sliced Method Preheat oven t

Beans are my favorite non-animal source of protein. They are super nutritious, tasty, and easy to cook. Of all beans, lentils are the quickest to prepare because they do not require soaking prior to cooking (Yes, I tend not to use canned beans). Because they are extremely rich in protein, the only thing you need to add to a meal with lentils (or other beans, for this matter) is either some carbohydrates or anything at all. The following recipe is for one of the most popular dishes in the middle east: the addictively delicious mejadra. This dish is versatile enough to work as both a warm and as a cold meal. The blend of spices is beautiful and it brings a whole new level of flavors to the dish. You really have to try it.  For about 6 servings, you are going to need: 1and 1/4 cups brown or green lentils 4 medium onions thinly sliced 3 tablespoons all purpose flour 1 cup of sunflower oil 2 teaspoons of cumin seeds 1 and 1/2 tablespoons of coriander seeds 1 cup of basmati rice 2 tablespoon