Monday, August 30, 2010

Champagne Grapes

Last weekend, when we were browsing through Jusco's shelves, Little Bear had his eyes laid on some very cute "baby grapes".  So, I bought some because he was pestering and also I was curious about how Champagne grapes taste like.

It was SUPER DUPER EXPENSIVE!!  RM16.90 for 1 pound (which was not even a Kg)!!   I don't think I'm going buy this again...not even if Little Bear tears down the whole Jusco with his screams...!

The grapes were quite sweet (though there were a few sour ones) with softer and thinner skins than regular grapes.  I think Little Bear wanted to buy them just because the grapes looked cute...although he was very excited to try them but he stopped after eating a small bunch. I admit that it was quite tiring to pick the tiny grapes one by one and to pop them into one's mouth...but it was nice to feed them to Baby Bear because I didn't have to worry about him choking on the seeds or bigger pieces of flesh. Plus that little fella enjoyed them too!

Little Bear trying to pinch some grapes while I was trying to photograph them. I noticed that bloggers with small kids have this problem...sigh!   :P

Friday, August 6, 2010

Strawberry Jelly

Isn't this beautiful?? So shinny...BUT THIS IS NOT MINE....      :(

This is from Wendy's blog, a long, long time ago...

Mine...? Oh, goes the funny looking strawberry jelly I made (Last year or earlier this year, can't remember)

Don't ask me about the orange beats me, til now. I didn't put in enough sugar too (Didn't follow Wendy's recipe exactly) so it was sour when you eat the fruit.

So, as usual Little bear just ate the jelly part and spat out the fruits...   :(
I don't think I'm going to make this in near future, not until I can get nice, ripe, sweet strawberries.

Monday, August 2, 2010

Little Bear's White Beard

Yesterday, after we came back from Jusco, Little Bear insisted to have that cream bun for "supper". So, this is the result....cream on the face...cream on the nose...cream on the hands...cream on his on his baby brother because he went to hug him....sigh...!

Anyone fancy a kiss from me???

Blueberry Ripple Yogurt Ice Cream

This was finally made successfully on my second attempt...thank you so much to Wendy's call in the middle of the night (2-3.30am)...If not this will be another disaster...

Actually this is quite an easy recipe only if you are familiar working with the whipping cream...My 1st attempt resulted in the cream turning into butter---I over-beat it!!! ( So, I froze the blueberries and the syrup separately, then bought another new box of cream to start all over again)

Anyway, this is exactly from Wendy's:

100gm blueberries
2 Tbsp water
1 Tbsp sugar

Cook these in a saucepan over medium low heat until you can see the water turning into a blue colour. Do not stir, only swirl the pan with the handle. Remove from heat. Let it cool. (I defrosted the blueberries

1tsp gelatin
2 Tbsp water

Place water in a microwave safe or heatproof bowl. Sprinkle gelatin over water. Let it sit for 5 minutes.
Either microwave on high for 20 seconds or double boil until gelatin melts. Set aside to cool.

(C )
250ml low fat plain yogurt (I used Nestle, 2 cups of 135ml)
200ml whipping cream
80gm sugar

1/3 tsp gelatin (for use only after ice cream has hardened)

1. Chill mixing bowl in the freezer for 5 minutes.

2. Remove from freezer and pour in cold whipping cream.

3. Beat on low for 1 minute then raise the speed gradually to high and whip until it is almost soft peaks. Put in sugar gradually and whip until soft peaks.

4. With the mixer on, pour in the cooled gelatin mixture (B) and mix until incorporated.

5. With a spatula or spoon, mix in the yogurt. Mix well.

6. Put only the blueberries (A) into the ice cream mixture. Leave the syrup behind and keep it chilled until time of use.

7. Fold the ice cream twice, not too much, you want the ripple effect. Take care not to break the blueberries.

8. Pour ice cream into a 1L capacity loaf tin. (I used a disposable 4cup/1L capacity loaf pan) Freeze until hardened.

9. When it’s almost time to serve, sprinkle 1/3 tsp of gelatin into reserved blueberry syrup and let it sit for 5 minutes. Microwave on high for 20 seconds. Let it cool down.

10. Unmould ice cream onto a chilled serving platter. Drizzle blueberry syrup over ice cream loaf.

11. Slice ice cream to serve. Do not use a scoop.

After slicing it up, the interior was nice. The taste is nice as well, the only complain I had was the texture...I can still taste some ice in it...not very much, but some fine ice particles in the middle...surely it's my fault... as I remembered that I wasn't too sure whether the cream soft peak or not???   :P