Friday, August 1, 2014

Recipe: Chocolate fondant (lava) cakes (Gordon Ramsay)

Chocolate fondant (a.k.a molten lava cakes) is one sexy dessert. The anticipation of passing a knife through the cake to reveal a molten centre is simply irresistible. This is a dessert we like to order when we see it on the menu (though not all are done nicely), hence it has been on our "To-bake list" for some time.


It's August and this month, we'll be cooking Gordon Ramsay's recipes for our "Cook Like a Star" event. Gordon Ramsay is definitely one of my favorite chefs - I love watching his cooking shows on TV (he gives out some really good cooking tips),  am a fan of his recipes and had a fantastic dining experience in one of his restaurants (Maze) in London several years ago.

A friend recently gifted us with some 70% dark chocolate,  so Hubby put it to good use and made us some chocolate fondants, using Gordon Ramsay's famous recipe. The great thing about this recipe is that you can make these in advance and then place it in the freezer, until you need it.


Beautiful! :)

You've probably heard this before - every oven is different, so you may need to experiment with the timings for the perfect chocolate fondant. Cook it too little and you end up with a chocolate mess, cook it too much and there will be no lava. For us, 10 minutes is the magic number - we ended up with gooey, rich chocolate fondants. Simply a delight to eat! We like having ours with some vanilla ice cream and fresh raspberries.

I used 100ml pudding moulds, instead of 150ml as in original recipe. This serving size is just nice for 1 person as this is a very rich, sinful dessert.


This is a really fantastic recipe, and we're so glad that we can now make chocolate fondants at home successfully, thanks to Gordon Ramsay. :)



Gordon Ramsay's Chocolate Fondant (lava cakes)
Recipe by Baby Sumo, adapted from here
Makes 7

Ingredients
28 g melted butter, for brushing
cocoa powder, for dusting
111 g dark chocolate, best quality you can get, chopped into small pieces
111 g butter, chopped into small pieces
111 g golden caster sugar
2 eggs
2 egg yolks
111 g plain flour



1. Using upward strokes, heavily brush the melted butter all over the inside of  seven 100ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.

2.Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.

3. In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.



4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.

5. Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.

6. Heat the oven to 200°C/180°C/Gas 6.

7. Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.



8. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.

9. Serve with vanilla ice cream and caramel sauce.

Note: Cooking time in our oven for a molten centre is 10 minute, cooked from chilled.








* I am submitting this to the "Cook Like Gordon Ramsay" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Gordon Ramsay websites or cookbooks for the whole month of August 2014. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in August 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:



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Wednesday, July 30, 2014

Recipe: Spaghetti with King Prawns, Ebikko and Rocket

"Mummy, can you please cook us pasta for lunch today?" said my two little ones.

Some days, my kids will make special food requests in the mornings and I will make it for them for lunch. I usually just have a rummage through my fridge/freezer to see what ingredients I have to cook with. Luckily for them that day, I had bacon, grey oyster mushrooms, king prawns, ebikko and rocket leaves. And thus this gorgeous pasta dish was born!

Spaghetti with king prawns, ebikko and rocket


My kids choice of pasta is always spaghetti, as they love slurping every strand with gusto. I had a good feeling that they would enjoy this as it combines all their favorite ingredients together. The bacon is first cooked, set aside and sprinkled just before serving so that it remains crispy. The bacon fat/oil is then used to saute the mushrooms and king prawns (can you imagine the yumminess yet?). Once the pasta is plated, ebikko (shrimp roe) is added - I really like the texture and slight saltiness it adds to the dish. And this time, I garnished the pasta dish with some rocket leaves instead of sweet basil, and it worked out really well in terms of flavour. You can finish off the dish with a drizzle of truffle oil or grated Parmesan cheese, if desired.


I am really happy with this dish, and more so when my kids told me that they loved it and asked for seconds. :) Quick, healthy and delicious.

By the way, 2 more days to our Gordon Ramsay "Cook Like a Star" event. Do join us by cooking your favorite Gordon Ramsay recipes :)



Spaghetti with king prawns, ebikko and rocket
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Serves 2

Ingredients
150g spaghetti
3 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
3 streaky bacon, sliced
100g grey oyster mushroom, sliced
10 king prawns, peeled and deveined, with tails intact
2-4 tsp ebikko
15g rocket leaves, washed
Salt and freshly ground pepper

Optional topping
Truffle oil
Parmesan cheese


1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat 2 tablespoon olive oil in frying pan on medium high heat. Add bacon and cook for 3-4 minutes, until crispy and golden brown. Remove and set aside.

3. In the same pan, add the garlic and cook for another minute. Add the mushrooms and fry for 2-3 minutes until cooked. Add the king prawns and saute for about 30-45 seconds, until cooked, then add the cooked pasta, drizzle with remaining olive oil and mix thoroughly for about 1 minute, and then season with salt and pepper. Mix in the crispy bacon.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Spoon 1-2 tsp of ebikko on top of each plate and garnish with rocket leaves. Drizzle with truffle oil and shave Parmesan cheese on top, as desired.






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Monday, July 28, 2014

Grill 582, Best Western Premier Dua Sentral, Kuala Lumpur

During our staycation at Best Western Premier Dua Sentral, we got the opportunity to try out all their food outlets. Grill 582 is the hotel's fine dining restaurant serving the finest cuts of meat and the freshest seafood in an elegant setting.

Lovely ambiance, great for a romantic meal


We have dined in the restaurant previously, but this is our first time trying out their a la carte menu. Offered here are Australian Mulwarra grass fed Black Angus, MS7 Wagyu, as well as Australian lamb, poultry, fish, tiger prawn and much more. We picked all the "Chef Recommended" dishes - you definitely can't go wrong with that selection! :) They also offer a children's menu here but we did not order anything off it since our kids are used to eating from the adult's menu with us.


A glass of Pinot Noir for Hubby


The scallop monster in me couldn't resist when I saw scallops on the menu. The US scallops are pan fried to perfection and is served with sweet green pea puree and chorizo oil. Utterly delicious! I could eat two plates of this. Baby C loved this as well.

Pan Fried USA scallops (RM40)

We also shared the pan seared foie gras (RM70), served with toasted brioche and wild berries. Rich and luscious, the tangy wild berries complemented it well.



Choose your weapon - you get to choose your preferred Laguiole steak knife


For mains, we choose 2 steaks and 1 lamb to share as we're a family of meat lovers :) We went for the Mulwarra grass fed 200g tenderloin (RM108) as well as the MS7 200g Wagyu beef fillet (RM228).

We were pleasantly surprised by the Mulwarra tenderloin, which proved to be much more tender than the Wagyu. It was also full of flavour and juicy. We had requested for chunky chips instead of baked potatoes and these were good too. The Wagyu beef fillet was served with a mushroom ragout, and a delicious sauce.


MS7 Wagyu beef fillet


Mulwarra grass fed tenderloin steak, served with Maldon sea salt


Medium rare - perfecto!

The rack of lamb (RM80) also proved to be an excellent choice, tender and juicy. Served with grilled baby romaine and aioli. I like the slightly charred taste on the baby romaine.


Our meal at Grill 582 ended on a high note with two fantastic desserts. The chilled chocolate chiboust (RM22) is their bestselling dessert and it is easy to see why. Beautifully presented, sinful and delicious, we loved the rich creamy dark chocolate mousse, topped with some edible gold, and served with candyfloss and berries.

Chilled chocolate chiboust



We also loved the toffee creme brulee served with Maldon salt (RM25). The sea salt flakes balanced the sweetness from the toffee creme brulee perfectly. This has to be one of the best creme brulees we've eaten in a KL restaurant.



Read about our previous dining experiences at Grill 582 here and here.



Opening times: Monday to Sunday 7.00pm - 10.30pm.

Service: Excellent.

Location: Grill 582, Level 2, Best Western Premier Dua Sentral, 8, Jalan Tun Sambanthan, 50470 Kuala Lumpur, Malaysia.

Tel: 03- 2272 8888

Join their Facebook page here.

GPS Coordinates: 3.136185,101.693356



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Sunday, July 27, 2014

Selamat Hari Raya Aidilfitri 2014

Wishing all readers and friends celebrating this special occasion, Selamat Hari Raya Aidilfitri :) To everyone else, enjoy the holidays!



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Friday, July 25, 2014

Recipe: Moist Banana Muffins with Chocolate Chips (Nigella Lawson)

A friend of ours passed us a huge bag of bananas over the weekend - I think there were at least 30 bananas in there! We kept them in the fridge to slow the ripening process, but we had to use them up quickly before they went bad. Hence banana muffins and cakes made an appearance almost everyday in our house this week.


Moist, Sugar-Free Banana Muffins


The first recipe that we tried was Nigella Lawson's banana muffins recipe from her "How to be a Domestic Goddess" cookbook. My daughter was tasked in making these muffins, and this recipe seemed apt since it's from the "Children" section in the book. Furthermore, these muffins have no added sugar as it is sweetened by the bananas and honey. We also sprinkled some extra chocolate chips on top. The bananas also keep the muffins very moist; you can store it in an airtight container for up to 4 days. They're great just eaten like that, or for a touch of luxury, we cut it in half and slather Bordier butter all over it!



Easy to make, healthy and delicious! My daughter made these a couple of times this week, and the whole family loves it. We also made sure that we gifted some of these muffins to our friends who presented us with the bananas. :D



Hubby also served it with warm custard one of the days. YUM!


By the way, in August 2014, I will be co-hosting "Cook Like a Star" with Mich and Zoe, and the chosen chef is Gordon Ramsay! Do join us by cooking your favorite Gordon Ramsay recipes :)




Moist banana muffins with chocolate chips
Recipe adapted from Nigella Lawson's How to be a Domestic Goddess
Preparation time: 15 minutes
Cooking time: 23-25 minutes
Makes 14


Ingredients
4 tbsp unsalted butter
4 tbsp clear honey
1 tsp vanilla extract
4 large, very ripe bananas, mashed
2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt
2 tbsp dark chocolate chips (optional)


1. Preheat oven to 190°C (no fan). Line a baking tray with 14 paper baking cups.

2. Put the butter, honey and vanilla extract in a pan over low heat, until butter is melted. Remove and set aside for a few minutes.

3. Place the flour, baking powder, baking soda, ground cinnamon and salt in a large bowl. Mix the melted butter mixture with the mashed bananas, and then mix it into the dry ingredients. Don't overmix, just stir a few times until the flour is incorporated.

4. Fill the muffin cups about 2/3 full of mixture. Sprinkle dark chocolate chips on top. Put in oven and bake for about 23-25 minutes,or until a skewer inserted in the centre comes out clean. Leave in the tray to cool for 5 minutes, then remove to a wire rack to cool completely.

5. Store in airtight containers. These muffins will keep well for 3-4 days.

Note: Your child can do all the steps in this recipe, however for younger kids, you may want to do Step 2 for them as it requires melting in a pot over a hob.





* I am submitting this post to "Cook-Your-Books #14" hosted by Joyce.

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Wednesday, July 23, 2014

Gaya Island Resort Marine Centre Rehabilitates & Releases "Ninja The Turtle" #ReleasingNinja

On June 27th 2014, YTL Hotel's Gaya Island Resort Marine Centre released Ninja, the young green sea turtle it rescued and nursed back to health. Present at Ninja's release were various wildlife bodies such as Sabah Wildlife Rescue Unit, WWF Malaysia and Reef Check, as well as hotel guests and over 30 primary children from Gaya Island's Kampung Gaya School, invited as part of the resort's initiative to educate and raise awareness regarding marine conservation and the importance of preserving the rich ecology of Borneo. We were fortunate to be a part of this momentous event.

Scott Mayback, Resident Marine Biologist releasing Ninja back into the sea


Gaya Island Resort Marine Centre is Malaysia's first turtle rehabilitation centre and Ninja is the fourth turtle to be taken in by the resort. She was first discovered on April 4th, after the resort's Turtle Hotline received a call from Dr. Nathan Sen, the Assistant Director of Sabah Wildlife Department. He and his team had discovered a farmer who had the turtle in his possession. In Sabah, turtles are a protected species, carrying a fine of RM50,000 and 5 years imprisonment if found capturing them.


Gaya Island Resort's Marine Centre is located at the private Tavajun Bay


We say hello to Ninja :)

Gaya Island's Resort Manager Mr. Kirinjit Singh addressing the guests



Dr. Sen rescued Ninja and transferred her to Gaya Island Resort Marine Centre. At this point, Ninja was emaciated and suffering from septicemia. She was put under the care of  the centre's resident Marine Biologist, Scott Mayback. She was kept under surveillance and given various medications including antibiotics and topical medications to remove barnacles. Within 3 months, her weight improved from 7.7kg to 8.6kg and her appetite and colour returned.

Scott Mayback and Dr. Nathan Sen 




Ninja is deemed fit and able to survive in the sea by Marine Research Foundations's Dr Nick Pilcher on June 27th and was released at the Gaya Island Resort Marine Centre.



Ninja being released back into the sea... Bye Ninja! 
video


"Saving a single turtle requires team effort," says Mr Mayback. "For rescuing and rehabilitating Ninja, I need to thank Dr.Sen, Sabah Wildlife Rescue Unit's Dr Diana Ramirez who helped with the medical treatments, and Dr. Pilcher, without whom the turtle rescue centre would not have been founded. I hope that we can continue to not only help turtles and other sea life in need of care, but also motivate and inspire the public so they can also support and value our rich marine eco-system."

The event ended with Mr. Mayback carrying the turtle into the waters of  Gaya Island Resort's private Tavajun Bay, where she was released into her natural habitat. Ninja is estimated to be 7-10 years old; green sea turtles generally live up to approximately 80 years old, so we hope that Ninja lives a long, healthy life.

Gaya Island Resort Marine Centre's turtle rescue hotline can be contacted at +6013 899 9509. The public is encouraged to call the hotline should they find a sick, injured or illegally kept turtle in Sabah.

***********

Gaya Island Resort Marine Centre is now home to several other baby turtles. Baby C and D were excited to see them and show them some love :)

Us :)

Joyous moment :)

A delicious Thai-inspired lunch awaits us at Feast Village after the turtle release event.

Many thanks to YTL Hotels for the kind invitation to this event.

Website: http://www.gayaislandresort.com/

Location: Gaya Island Resort, Malohom Bay, Pulau Gaya, Tunku Abdul Rahman Marine Park, 88000 Kota Kinabalu, Sabah, East Malaysia.



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