Thursday, May 29, 2014

Guilt-free Hollandaise Sauce and Cheat Poached Egg Recipe



 




Yields: hollandaise enough to coat 2 eggs (1 serving)

Oozing, creamy, yellow sauce on top of perfectly poached egg and bacon with toast in the morning. Breakfast doesn't get better than this. Every time I go for breakfast or brunch in cafes, I always want to go for Eggs Benedict, but knowing the amount of fat contained in the hollandaise sauce makes me think not twice, but 5 times. So unless I really crave Eggs Benedict, I always go for other things like baked eggs, etc. The thing is, I LOVE hollandaise sauce.



So one day I was so craving for some good poached egg and hollandaise sauce, but I gained weight from all the sweets I ate excessively... That's when I decided to have this recipe a go. A classic hollandaise sauce uses butter emulsified with lemon juice and egg yolk, but this recipe exclude the butter and so it reduces the amount of saturated fat substantially! Guilt-free ladies.

INGREDIENTS:


  • 1/3 cup low-fat plain yogurt
  • 1 teaspoon lemon juice (maybe more)
  • 1 egg yolk
  • 1/4 teaspoon salt, adjust to taste
  • 1/4 teaspoon Dijon mustard
  • fresh ground black pepper, to taste
  • pinch of dried herbs, like parsley or fresh dill
Let's get stirrin'...


On a saucepan, heat up some amount of water (depending on the size of your saucepan) to simmer, not boil.

Separate your egg and put the yolk on a heatproof glass bowl. Felt so silly taking a picture of a lonely egg yolk, lol.

Add the mustard, yogurt and lemon juice. Stir it up with a balloon whisk.

Put the heatproof bowl on the saucepan of simmering water, keep stirring slowly and don't stop. Even if your hand hurts from stirring too much, just don't stop. And make sure that the bottom of the bowl doesn't touch the water in the sauce pan, unless you want to end up with a sour scrambled egg, which may be delicious too. Hmm, should try that next time.

It may look very liquidy at first. But have faith my friend, it'll thicken up once the temperature reached around 65°C, which is the temperature when the yolk coagulate. Well, those laboratory report I did in uni finally pay off.

Once it thickens up, add salt, pepper and herbs while it's still hot. Then remove from heat. If it's too thick, add lemon juice bit by bit. Hollandaise sauce DONE baby. How easy was that?

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Poached egg method is usually boiling egg in a vinegary water for 3 minutes, but it takes skill to have a perfectly round and clean poached egg. So I found this way of poaching egg on Youtube where you can poach an egg in an oiled cling wrap. Here's the video:


Worked like a charm!


Poached this for 3 minutes and it was perfect.

Although it does have a wrinkly side on one side, but I hid it by putting it perfect-round side up. Don't forget to put more seasoning on top of it...
 I served it on a mushroom risotto. Because English muffin is too mainstream.

One big ladle of the hollandaise sauce and some more chopped parsley. 


Run your knife down to half the egg and there you have it. A perfectly poached egg with oozing yolk and creamy guilt-free tangy hollandaise sauce. Definitely got all the flavour and creaminess of a hollandaise sauce. Seriously salivating as I write this post.

Kepos St Kitchen, Redfern

Kepos St Kitchen is a pretty little Middle Eastern cafe famous for its smoked salmon salad. It's located on the corner of, well it's pretty obvious, Kepos Street. This afternoon I visited KSK during my uni break with my uni friends, this is my last long day as a uni student and in about a few months I'm officially a Bachelor of Food Science. Yay. But so sad of leaving uni and not meeting uni friends everyday anymore... But, oh well, life goes on. And so should this post... Let's get on to KSK...



Walking in to the cafe, I was greeted with these salivating pastries on the register counter. Look at how perfect those croissants look and that muffin is so cute with the mascarpone on top. I tried to stop myself from ordering one of these pastries cause I've gained weight and really need to cut back on sweets. I need a sugar detox, seriously.




KSK dining area is divided into two rooms and this is one of the room, it wasn't too crowded cause I came right before lunch time. 


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Mocktail - Strawberry rosewater fizz (AUD 9)

One of my friend ordered this and the only complain she had is that she couldn't taste the rosewater. Overall it looked very refreshing, but 9 bucks for this is a bit overprice I think.

Latte (AUD 3.50) 

KSK barista made a really, really good latte. I think they use the same coffee bean as what The Grounds of Alexandria used cause they have the same aroma. It was a very good cup of latte, would be perfect paired with the muffin.

Wood smoked salmon salad - olives, kipfler potatoes, dukkah, soft boiled egg (AUD 18)

Hands down, the best salmon salad I have ever tasted. I thought I wasn't gonna like the salad underneath, but turns out, I like it more than I like the soft boiled egg on top. And people who knows me should know how much I looove oozing egg. I didn't even know what dukkah was when I first order this dish; but now that I found out that dukkah is actually a mix of hazelnut, coriander seed, sesame seed and some herbs, I come to LOVE dukkah. Matched with the kipfler potatoes and olives? Perfect! Need I talk about the salmon? Wood smoked? It was scrumptious, no question. And that soft boiled egg is a perfect addition to the whole thing.

Southern fried chicken sandwich, middle eastern coleslaw, chermoula mayo (AUD 18)

The portion of this 'sandwich' is HUGE. And although it didn't say it in the menu, this sandwich was served with a perfectly cooked chips. The chicken was crispy on the outside and moist in the inside, served with a crispy fresh coleslaw with middle eastern dressing (don't know what) and creamy tangy chermoula mayo, inside a soft brioche bun. It was a perfect fish if you are very, very hungry.


Spicy chickpea and lamb shank stew, soft eggs, preserved lemon oil, toast (AUD 19)

This is a very hearty dish, great for a chilly afternoon if you are looking for something light and rich in protein. The stew itself had a very rich and deep flavour, very good for dipping that cute long bread. It was a good stew, though it's not really, really great. Nothing compared to the salmon salad.

Tunisian style seared yellow fin tuna, eggplant, tomato, cucumber, egg, potato, harissa 
dressing (AUD 19) 

Couldn't say much about this dish as I didn't eat seared tuna, I mentioned in my previous, previous post that I don't eat raw fish and the reason behind it. But the rest of this dish components make up a good salad with the harissa dressing being very rich in flavour. Harissa is a hot chilli paste usually made with red chilli peppers, garlic, ground caraway seed, ground coriander and cumin. My friend and a lot of people (on Instagram, lol) said that the tuna was super tasty.

Oat, dried fruit and nuts muffin topped with mascarpone (AUD 4)

Once I was finished, I walked to the counter to pay the bill and the muffin caught my eyes again. This time I could't help it, so I bought the muffin to take away. For dinner, I thought. But I ended up eating it in uni during class, it was too good. The muffin was a bit dry as it has oat in it, but dry in a good way. I think that's why there's mascarpone on top. The combo of the dry muffin, creamy mascarpone, nuts and dried fruits was amazing.

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Would definitely go back for the wood smoked salmon salad and the chicken sandwich. Also would like to try other pastries as they all looked really good :)

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Food: 8.5/10
Ambience: 7.5/10
Price: $$


Kepos Street Kitchen on Urbanspoon

Thursday, May 22, 2014

Cinnamon scroll with matcha and cookies&cream icing.








Yields: 16 rolls













Hellooooooooo I am back after almost another month being absent from posting! I was so stuffed up again this whole month. Today is like, my half day off, and here I am spending it to post. It's a day off for me cause I haven't slept last night, finishing my literature review for my final assignments, I got like 5000 words in a day and I am crazy proud of it, lol. Anyways, I'm so psyched that I manage to finish it on time! Although I feel like a walking zombie right now.



But in between the studying and making assignments I procrastinated, a lot. And procrastinate here means going down to my local supermarket and bake! I don't know if its the baking or the eating itself that's therapeutic for me, but when I was so fed up of writing scientific reports, I decided to bake cinnamon rolls with matcha and cookies&cream icing.

The reason I chose to make this is that there's a lot of waiting time and so in between I can get back to my assignment. See I was being quite productive.

Anyway, it involves a reaction that includes yeast, which is pretty cool seeing them producing those CO2. The waiting time here is really crucial and it's important to not speed up the fermentation process to ensure maximum volume of dough.

INGREDIENTS:

  • 1 package of dry yeast, approx. 7g
  • 3/4 cup of full cream milk
  • 1/4 cup of granulated white sugar
  • 1/4 cup of water *AT 115 degree F
  • 1/4 tsp of vanilla extract
  • 1 egg
  • 1 tsp of salt
  • 1/4 cup of unsalted butter, melted and cooled
  • 4 cups of all purpose flour
For the filling:
  • 1/3 cup unsalted butter, softened at room temperature
  • 3/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 1/2 tbs of ground cinnamon, because duh, it's a cinnamon roll.

For the icing:
  • 1/4 cup of cream cheese, softened at room temperature
  • 1 tbs of butter, softened at room temperature
  • about 1 to 1 1/4 cups of pure icing sugar
  • 1/2 tsp of vanilla extract
  • 3 to 4 tbs of warm milk
  • 2 tbs high quality matcha powder
  • 6 oreo cookies, crumbled but not too fine
Let's get cookin.



First thing first, turn on your kettle on and heat up your water to 115 degree F, add a teaspoon of sugar and sprinkle your yeast on the water. Set aside for 5 minutes.

After 5 minutes, look how prettayyyyyy... 


Next thing to do: mise en place.
It's just another cool-sounding way to say "get every thing prepared and put in place". What I have here is the melted butter, flour along with the salt, sugar, milk, egg along with vanilla extract and the yeast mixture.

Get your stand mixer ready with dough hook attached. If you don't have one, don't panic, you can still mix this by hand and knead it manually.


In the mixing bowl, add the egg, melted butter, milk and mix. Then add 2 cups of the flour along with the yeast mixture, mix until just incorporated. Then add the remaining 2 cups of flour on low speed to avoid having a flour facial. Once it's all incorporated, turn up the speed to medium and mix for another 5-7 minutes until you have one smooth dough that comes away from the side of the bowl.

While waiting, oil a large bowl where your dough will sit and sleep and ferment.

Once your dough looks like this, carefully form a ball and put it on the oiled bowl.

Cover the bowl with cling wrap and put it in a warm place for 2 WHOLE HOURS.


While waiting, prepare the filling by mixing eeeeverything together. Set aside.


Okay, it was so smart of me to forget to take a picture of the raised dough. But after two hours you'll have a dough that's twice the size of your original dough, this will be super sticky so directly tip it out on a floured surface. Then with a rolling pin, roll it to about 23 x 38 cm. Don't have to be precise here, you don't need a ruler for this, just follow your heart. 
The rolled dough will be thin, but don't you worry child, see Heaven's got a plan for you.
Spread the softened butter on the dough.

Sprinkle evenly the filling mixture.



Start rolling from one long end, make sure that every roll is tight.

Once it's rolled throughout, I like to cut the edges. As you can see I was very bad at rolling, that there was a huge gap between each layer. Kind of like how huge I wanted my thigh gap to be.

Cut the log into 16 pieces by cutting into half and into half and into half and into half. Until you have 16 rolls.


Oil / butter a glass pan or a baking tray generously with butter. Put your rolls a bit far from each other to allow some space for them to grow. 

Leave it for another 1.5 hours and let the magic happen.


TA-DAAAA
...





They are so fluffy and they double up in size in no time. Kind of like me after eating.

Brush the top off with some melted butter to give the beautiful brown colour.

Bake this in a preheated 350 degree F (about 180 degree C) for around 30 minutes. 
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While waiting, prepare your icing by combining cream cheese, butter, vanilla extract and icing sugar in a stand mixer with a whisk attachment and whip just until they are well incorporated. Add the milk a tablespoon at a time until it has a consistency that is not too thick nor too thin. Again, gotta use your feeling here. Divide the icing mixture into two different bowl, one to be added with the matcha powder and the other one with 3/4 of the oreo crumb. Reserve the 1/4 for putting on top of the rolls later.



Cannot believe I was being smart again and forgot to take a picture of the rolls coming out of the oven! But anyway, once it cooled down slightly, I spoon the icing to each of the rolls, and this is what it looks like:




Okay, they were not perfectly round and the some of the shapes were definitely not pretty. But who cares, look at how cute they look and they're so fluffy. Although  I did crumbled the Oreo way too finely that the icing looks more like a chocolate icing than a cookies and cream.

Next time I would set the rolled dough further from each other so they won't stick together as much and so they will have a round shape. But, for a first attempt I'm quite happy with the outcome. 
It's sweet, it's fluffy, it's food, what's not to like?

They see me scrollin', they hatin'