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Marshmallow Meringue Frosting

Filipino-style mocha cake with coffee buttercream and dark chocolate coffee bean candies and sprinkles

The cake I sent with Rhys for his birthday. Delicious and was devoured to rave reviews, despite its’ flaws.

So, I made a Filipino-style mocha cake for Rhys’ birthday, that he took to work. It was delicious; but because I kept getting interrupted (by external reasons, lots of phone calls, etc) it ended up a bit denser than normal. Apparently everyone got excited seeing the cake and thought it looked at tasted ‘absolutely amazing.’

However, both Rhys and I knew I could do better. So I made a devil’s food cake, (2 layers, 8 inches each) and decided that it should have a marshmallow meringue frosting, and dark chocolate drip ganache topping it, that he will take with him to work.

Devil's food cake with marshmallow meringue frosting and dark chocolate ganache

Better effort, with Rhys decorating it this time.

Rhys got keen on frosting the cake to be brought along, so he did the frosting on this one that I’ve taken a photo of up top. The chocolate ganache is pooled at the bottom ‘because yum.’ I love that man. ^_^

I had Vincent make a cake for practice a few days ago, to teach him the correct order in which one adds melted butter into a cake, versus accidentally cooking the egg added into a cake and it tastes awesome, but was very crumby (it’s also devil’s food cake). The leftover marshmallow meringue frosting is slathered on top like a fluffy sugar cloud. Kiddo’s learning a lot this school holidays; baking cakes, cooking dinner, assembling a whole workstation class computer from scratch with very minimal help (only putting on the liquid cooler and the thermal paste) – and it worked perfectly!

Devil's food cake with marshmallow meringue frosting

Son’s practice cake, now with frosting =9

But, as you can see, it makes a lot of frosting (that’s a 10 inch single layer cake) so it probably has enough for a 2 layer 9 inch cake.

I like using a little bit of cream of tartar to get the egg whites started on frothing before I put them in the double boiler, but other recipes don’t include it, so you may omit if you like.

 

Marshmallow Meringue Frosting

Use as a frosting, or as a layer on top of a cake and then cover with ganache, use on top of a mousse or top and sear with a kitchen blowtorch, or pipe, or blop on for a casual, fluffy but engaging frosting style! Makes enough to frost 2 layers of a 9 inch cake, with enough to spare.

-3/4c egg whites (or 6 egg whites)

2c Caster Sugar

1 1/2 tbsp vanilla flavour

1 tsp cream of tartar

Start by boiling water in a large saucepan, large enough to heat the bottom of your bowl. Bring to a boil then lower to a simmer.

Mix together the egg whites, cream of tartar and vanilla, until lightly frothy, in a bowl using a handheld electric mixer with whisk attachments. For ease and sanity I tend to use the same mixing bowl that my stand mixer uses. When slightly frothy, place bowl in the water.

Moving the speed of your mixer to high, mixing all the while, add the sugar, either by shaking it in gradually from  your bowl or 1/8 cup at a time. Make sure it’s dissolved.

Imix for 7 minutes, on highest speed, moving your mixer’s whisks around to make the marshmallow white and silky.

Immediately move the bowl to your stand mixer, tapping out the leftover meringue from your whisks into the bowl. Beat on highest speed that your stand mixer can do for 10-12 minutes.

Use as desired, on your cake. Sear with a kitchen blowtorch on top of your pie, mousse, etc.

Portabello Mushroom Cream Sauce

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

A lovely sauce with chopped up portabello mushrooms, that’s really good to have with steak and for dipping with thick-cut chips (French fries). You can refrigerate the rest!

500g portabello mushrooms, finely chopped

300-500 ml thick cream (can substitute with sour cream)

1-2 cup shredded light cheddar cheese

50g butter

1c finely chopped onion

1tbsp flour, dissolved in water, as a slurry

500ml 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 and then add the water.

Stirring all the while, add the cheese. 1/4c at a time. Season with salt as you stir.

Allow to come to a boil as you stir. When it’s 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 or freeze for later eating. Also good on rice.

Mocha Chiffon Cake Filipino Style

Double layered mocha chiffon cake with mocha meringue buttercream

Mocha Chiffon Cake Filipino Style, aka ‘Goldilocks Style’

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

A moist, yet fluffy chiffon cake filled with surprisingly light coffee flavor, covered in smooth meringue buttercream frosting.

Ingredients

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

Instructions

Make the cake:

  • Prepare the baking pans. Spray with cooking spray or brush with melted butter. Dust with flour and ensure the pan is coated. Shake out the excess. Wrap the outside of the pan tightly with baking foil if using a springform pan, or if the bottom helpfully comes off.
  • 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. Pour water into the baking sheet until it comes up 2-3 cm on the side of the cake pans. Place into oven.
  • 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.

Pineapple Chicken

This is a lovely, summery dish that goes for a savoury sweet flavour instead of the usual sweet-n-sour. Unusually, it also uses evaporated milk as part of the broth, yet doesn’t end up soured. In the Philippines, we call this pininyahang manok. I think it makes a good midweek dinner; and my kids definitely agree.

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Hazelnut Chocolate Cake With Coffee Buttercream

I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious.

But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though.

I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle.

Maybe someday I’ll remember to take a photo of a cake slice instead of going ‘om nom nom’ right away.

Maybe.

Until then, have a recipe!

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Battered Eggs

When I was a teenager, I encountered deep fried, battered hard boiled eggs for the first time. Mom and I were on our way home one afternoon and I smelled something delicious being fried at a street vendor’s cart. There was a mound of orange bunlike things and he was heating up a couple for another customer. The odd orange tinted things were tokneneng.

Since I was curious, and they would make a fine afternoon merienda, Mom bought some, and selected the seasoned vinegar. We brought them home, eggs soaking in vinegar in plastic bags. After pouring them out into bowls we broke into the eggs with our spoons and swirled the hard yolks into the vinegar before taking a bite.

I was hooked. Continue reading

Pork Sausage with Apples n Onions

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!

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Elven Bread v2

So, over the holidays, I remembered to finally cook up some elven bread to share with my in-laws; taking advantage of the fact that my brother-in-law has a lovely wok to deep fry with. I try to cook dinner at least once or twice when we visit, and that night I commandeered the kitchen for a full dinner, and while it was cooking, whipped up dessert for that night (chocolate cake), a leche flan as a gift to my brother in law, (he also got the recipe) and a batch of elven bread to leave to rise overnight.

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Gamer Wife Hamburgers in Gravy

This is one of my ‘I’m busy and I need to get food on the table’ go-tos. I usually make this with home made hamburger patties; but I reckon you could do well with store-bought. With a hearty gravy with mushrooms, I almost never have leftovers – and if there are any, it’s meant for my hubby’s lunch the next day. Well, if he leaves any – he’ll walk in through the door and one of the things he’ll ask me is when it’s ready to eat.

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Honey Mustard Chicken Bake

 

My family looooves this, because it results in such a flavourful and tender meat dish. It’s also a bit expensive because of the use of whole jars of ingredients (at least, over here in Australia) so it’s a treat. For folks who are looking for a quick, easy main to serve for a crowd of guests, this is a good recipe to go for (and is similarly easy to scale down.)

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Rory’s Rum Balls

Back when I lived in the Philippines, we would make rum balls. We experimented with different methods, but the one we liked best was the one made with ground up and crushed chocolate cream wafers. We found that the wafers absorbed the alcohol best, and after a few days of resting in the fridge, they were absolutely divine! Making these was a social activity, not too different from making dim sum as a group, and we’d chat away while working at crushing the wafers and later, shaping the dough. Continue reading

Gamer Wife Chicken Bake

chicken_carrots_beans

I make no secret of the fact that I am a gamer, and that a lot of my work also requires me to be in front of the computer (or Cintiq) and sometimes, the work here is very hard to interrrupt! Or the party grind session.

I call this chicken bake this because I realized one afternoon, after immersed in Lineage II that I hadn’t thawed any meat and the children had just come home. This meant – oops – that dinner would need to be ready, or at least cooking by the time Rhys got home! My darling man would be tired and hungry, and my pride refuses to not at least have some food warm and ready!

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Chicken Sopas

chickensopas

Quick, light and easy, this soup suits both cold nights and summer days back in the Philippines. Some versions include using diced Tender Juicy Hotdog (which resembles the red-covered frankfurter, but tastes different) or diced ham. This is the simplest version in the family and is also a nice side dish, especially if the chicken is cut into even smaller cubes.

It can also be made with chopped up store-bought roast chicken meat, cutting down the cook time even more.

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Nilagang Baka

nilagang_baka1

Nilagang Baka, or “boiled beef” belies the very delicious and richly satisfying soup that results from the ‘mere’ boiling. Best done with cheaper soup bones with meat still clinging to the bone and with cheaper cuts of beef, my prefered method is to add all the ingredients together and simmer for at least four hours in a large stew pot.

Because I have a large family, when I make this it’s a huge batch, with leftovers that the kids like to have later on. You can reduce the amount of ingredients as needed (Or, for single-person amounts, 1 osso bucco, 1-2 corn cobs, a handful of cabbage, one large carrot, a handful of beans, and two medium potatoes, 1 beef broth cube!)

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