Sunday, May 13, 2012

Happy Mothers Day: Lemon Madeleines, Caramel Cookies, Creme Caramel & Jap Chae

Today, I want to dedicate this post to my mum and all the mothers out there who have tirelessly worked to raise their kids and try to give them everything they possibly can- especially unconditional love.

Because it's Mothers Day, I spent a lot of time in the kitchen cooking  Korean vegetarian Jap Chae recipe from Alice at Savoury Sweet Life (image above), Korean bulgogi from Katherine Joy at and from the Women's Weekly Biscuits book, lemon madeleines and chocolate caramel cookies. Also tried another creme caramel recipe as well but unfortunately that didn't go to plan sigh...I accidentally bought fat free skim milk and I think that affected the richness of the creme caramel.

I've cooked the Korean vegetarian Jap Chae recipe a few times because my family likes the noodles. The bulgogi, I've tried a few recipes trying to find an authentic one.

The lemon madeleines are really yummy although they are best out of the oven and doesn't keep very well during cold days:

Lemon Madeleines

2 eggs
2 tbsp caster sugar sifted
2 tbsp icing sugar sifted
1/4 C self raising flour
1/4 C plain flour
75g melted unsalted butter
1 tbsp water

1. Preheat oven to 200 degrees celsius or 180 degrees fan forced. Grease two 12-hole madeleine pans if you like them petite and only 1 tray if you'd like them large and supersized
2. Beat egg and sifted sugars together until thick and creamy
3. Triple sift flours and then sift over egg mixture and fold to combine
4. Pour combined butter and water down the side of the bowl and fold mixture together
4. Drop mixture into madeleine pans and bake approx 10 mins. Tap hot pan on bench to release madeleines and turn onto cooling racks. Serve dusted with icing sugar

Variation for lemon or orange madeleines: Add zest from either 2 lemons or 2 oranges into eggs before beating. Omit the water and replace with 1 tbsp of lemon or orange juice.

Chocolate Caramel Cookies

125g softened butter
1/2 C caster sugar (110g)
1 egg
1 C plain flour (150g)
2 tbsp cocoa powder
2 x 60g Chokito bars, chopped finely

1. Preheat oven to 180 degrees or 160 degrees fan-forced. Line baking trays with baking paper
2. Beat butter, sugar and eggs until smooth. Do not overbeat
3. Stir in sifted flour and cocoa, then chopped chocolate bar
4. Drop tablespoons of mixture about 5cm apart onto trays and bake for 15 minutes

The madeleines are yummy. Very quick and easy to make with no need to soften any butter beforehand unlike other baking recipes. The cookies are just your average caramel cookies and very chocolatey- the original recipe recommends cooling on the trays but I think that dries them out just a bit as they continue cooking until the tray is cool.

Happy Mothers Day to my mums and all mothers out there!


No comments:

Post a Comment