I sent the recipe of my candied teriyaki tazukuri to my family, and my middle brother Al asked me if I have the recipe for my goulash, which I cooked up once and served to my sister in law (then to be) and she raved about the flavours and taste. It seems she remembers the dish!Continue reading
There’s a restaurant who has a small ‘fast food’ version of their pub food at our local mall. I love the place. They make delicious steak, and it’s got a mushroom sauce that they have with the thick sliced chips… oh, heaven. I love the stuff.
They’re local to the state I’m in though, so I figured I’d try to reverse…uhm… engineer? their sauce. I probably should have chopped up the mushrooms into much smaller pieces, to better get a mushroom flavor throughout. I am not too far off, mostly because I’m erring on the side of caution on the saltiness (I’m kind of aware at the moment that my sense of taste is a bit off thanks to a recent cold) but that’s not too bad, all considered.
The amount of butter is essential though, as is the cream, because you want a creamy, smooth sauce.
Portabello Mushroom Cream Sauce
- 500 g portabello mushrooms finely chopped
- 300-500 ml thick cream Can substitute with sour cream
- 1 - 2 cup shredded light cheddar cheese
- 50 g butter
- 1 cup finely chopped onion
- 1 tbsp flour dissolved in water, as a slurry
- 500 ml water
- 3-4 tsp seasoned salt
- 3 tsp garlic, mashed
- In a saucepan, melt half the butter and brown the onion and the garlic.
- Add the mushroom and cook through, until you smell that lovely 'cooked mushroom' meaty smell.
- Pour the cream, stirring vigorously, then add the water.
- Stirring all the while, add the cheese, 1/4c at a time, Season with the salt as you stir.
- Allow to come to a boil, as you stir. When it is boiling, add the flour slurry while stirring quickly. Keep stirring as the flour thickens.
- Add the other half of the butter, stirring until it melts through. Taste and season the sauce to your liking.
- Serve with steak and chips/fries, or have as a dipping sauce with chips. Refrigerate leftovers in portions/freeze for later eating.
Mocha Chiffon Cake – Filipino Style aka “Goldilocks Style”
This is my own version of the Filipino style Mocha Chiffon Cake that I did a roll cake of the last time. I use more coffee in the mix, as I found that the flavour was a little too mild otherwise.
The little coffee bean chocolates came from the Phiippines, and are basically ground coffee granules, in very dark, very coffee-infused chocolate. They are yum.
I like my cakes moist and buttery, so you may want to experiment and reduce the butter on the recipe of the cake. Have fun and enjoy!
Filipino-Style Mocha Chiffon Cake
For the chiffon cake:
- 6 large egg yolks
- 1 cup sugar (I use raw sugar or brown, but you can use white if you like.)
- 2-3 tbsp Nestle Instant Coffee (or instant coffee of your choice)
- 1 tsp unsweetened Dutch cocoa powder
- 1 tbsp vanilla
- 1 cup melted butter (can substitute with canola oil)
- 1 cup cake flour or all purpose flour
- 1 tsp baking powder
- 6 large egg whites (from the separated egg yolks mentioned before)
- 1 tsp cream of tartar powder
For the meringue buttercream
- 1/4-1/2 cup egg whites (or 4 large egg whites), room temperature
- 1-2 cups fine white sugar or icing sugar
- 1 1/2 cup butter room temperature, cubed
- 2 - 3 tbsp instant coffee granules / powder
- 1 tsp unsweetened Dutch cocoa powder
- 5 tbsp milk
- 1 tbsp vanilla extract
Make the cake:
- Whisk egg yolks and sugar together until pale yellow and creamy
- Dissolve coffee & cocoa powder in a tablespoon of hot water, stirring. Pour into egg mixture with melted butter, and beat until well combined.
- Sift flour and baking powder into a bowl and fold in with wooden spoon or with the stand mixer's paddle attachment.
- In a separate bowl, whisk the 6 egg whites & cream of tartar on high until they form stiff peaks. Fold into mocha batter, until just incorporated.
- Divide into 2 prepared 8-inch cake pans. Place each pan onto a baking sheet.
- Bake at 180 degrees centigrade, for 20-25 minutes or until a bamboo skewer inserted into the middle comes out with just a few crumbs attached.
- Cool on a wire rack, for 10 minutes, before removing completely from the baking pans to cool on wire rack.
- Cool completely (even overnight) before frosting.
Make the frosting:
- Set your mixing bowl in a pan of simmering water (for ease of use, use your stand mixer's bowl) and whisk egg whites and sugar for 3 to 5 minutes, until fluffy, marshmallow-like and hot. You may need a separate hand-held electric hand mixer for this.
- Remove bowl from heat, scrape the handheld's whisks free of marshmallow meringue, and then using your stand mixer, beat the meringue for another 5 minutes with the whisk attachment.
- Add half the butter and beat until smooth. (You may opt to use the paddle attachment for this, or stay with the whisk attachment) Add the rest of the butter, beat until smooth again. Scrape sides, stir buttercream mixture quickly, then go back to beating for 6 to 10 minutes.
- Dissolve cocoa, coffee and vanilla extract in a very small amount of hot water, stirring vigorously.
- Add to buttercream and beat on high for a further 2-3 minutes, scraping as needed.
- Use to put a layer of buttercream between the cakes, and to frost and decorate the cake.
This is an adaptation of the apples n’ onions recipe that I read about in Farmer Boy back when I was in grade 5. it makes for a very straightforward and flavorsome meal. My husband prepared this while he was out field and he proudly reported that some of the guys came back for thirds – everyone, apparently had seconds!