Vegan Raspberry Bars

 Nine Emperor Gods Festival is coming closer (and closer), when people who're Gin je (it means eating vegetarian food) don't eat dairy product or egg, some baked sweets are prohibited.

But we still need something sweet and delicious, luckily that right now we have a lot of choice. In this cookie bar, I use the Non-hydrogenated rice barn oil shortening instead of the butter, so there is no dairy product here, plus there is no egg too. The filling is boiled sweetened raspberry (very easy to make ^^, just boil it until lightly thicken and the heat in the oven will finish the rest of the work). The base and the crumble is the same dough, so there are no time to waste, make only one dough, very easy, right? 
You can cut it into small or large pieces depend on how you want to serve, serve it with a cup of black tea is the best combination (in my opinion) but hot black coffee is another great choice, so choose the one that you like. 

Vegan Raspberry Bars

Make 18cm cookies (you can cut into 9 or 16 small pieces)

Base and crumbs 
230g .............................. All purpose flour
85g ................................. Granulated sugar
90g ................................. Brown sugar
1/4tsp ............................. Salt
1/2tsp ............................. Lemon zest
160g ................................ Shortening (Non-hydrogenated rice barn oil shortening)

Filling
250g ............................... Raspberry (Fresh or frozen)
45g ................................. Granulated sugar
1/2tbsp .......................... Corn starch

Topping
3tbsp .............................. Icing sugar
....................................... Water

I use this Shortening  (non-hydrogenated rice barn oil shortening).

Brush 18cm pan with shortening and line the base with baking paper.
Preheat the oven to 180C.

 Put flour, both kinds of sugar, lemon zest and salt into a bowl and whisk to combine.

 Put the shortening into the bowl, use a pastry cutter to cut the shortening into the flour mixture until bread crumbs formed.

 And use your fingers to press everything together. 

 Put 420g  of the dough into the prepared pan, press to smooth and level it.
Bake for 15 minutes.
Keep the rest of the dough in the freezer, until you're ready to use.

 Meanwhile, put the raspberry into a saucepan, sift the corn starch into a sugar bowl and mix them together, then pour it into the saucepan, and stir to combine.
Place over medium heat, when the mixture become boil, lower the heat and simmer it for 2 minutes.

 Remove from the heat, set aside until you're ready to use.

 When the base is ready. Remove the base from the oven (don't turn off the oven).
Place over a wire rack.

 Pour the raspberry mixture over the base.

 Crumb the rest of the dough over the raspberry mixture.

Return to the oven. Bake for 22-25 minutes, or until the top is golden brown.
Remove from the oven and let it cool on a wire rack.

Put the icing sugar into a small bowl, pour the water drop by drop then mix until you got smooth and thick mixture.
Drizzle it over the cookies let it dry and cut into pieces.
             

Vegan Raspberry Bars

Macaroni and Broccoli gratin

My niece love cheese, and I think many children (and many adults) love it too. Esp. me, haha I want to add it into any recipe if I could. 

But I know that eating a lot of something is not a good thing, "balance" is we need to remember. So when I told my niece that I will make Macaroni gratin for her, I think about adding vegetable into it (she doesn't eat enough vegetable in my opinion). The one that I choose is Broccoli, after baking the texture of it will become soft and go along with the macaroni well. Boil it before baking to ensure that it will cook throughly. 
If you don't have a pan that you can put in the oven, make the white sauce and mix it with boiled macaroni and boiled broccoli and pour into an pie pan instead (or any oven safe dish). Serve it hot or warm is the best because the melted cheese is so tempting, hehe. For cheese, you can use any kinds of meltable cheese (as long as you love it, ^^). 

Macaroni and Broccoli gratin

Serve 2 

90g ...................................... Macaroni 
1/2 ....................................... Small onion, finely sliced
90-100g .............................. Broccoli, cut into small florets
1/4tsp .................................. Finely slice garlic
250ml .................................. Milk
100ml .................................. Whipping cream
15g ....................................... Unsalted butter
1 1/2tbsp .............................. Sifted all purpose flour
100g ..................................... Meltable cheese (Mozzarella,  Gruyère, Fontina or whatever you have)
2tbsp ................................. Bread crumbs
........................................... Olive oil
........................................... Nutmeg
........................................... Salt and pepper, to taste  

Preheat the ven to 220C.

Put water into a small saucepan, and bring to boil, sprinkle the salt (about  1/2 tsp) into the water.
Pour the macaroni into the saucepan, and boil until tender (about 1 minute longer than the time on a package instruction).

 Remove the boiled macaroni from the water (don't need to turn off the heat) and put into a bowl, mix with 1tsp of olive oil.

 Put the broccoli into the same saucepan, boil for 2 minutes.
Remove from the water and put in a bowl of cold water.

Put the whipping cream and milk into a microwavable jug, warm it in the microwave for 2 minutes (medium power). Set aside.
Place 22 cm pan over the low heat, put 1 tsp of olive oil into the pan.
When the pan become hot put the onion and garlic into the pan, stir until softened.
After the onion become soft put the butter into the pan. 

After the butter melt, pour the flour into the pan, stir until combine.

Pour the warmed milk mixture into the pan, stir to combine.

Cook until the mixture thicken, stir from time to time.
Season with salt, pepper and nutmeg.

 Remove from the stovetop, and pour the cooked macaroni and broccoli (drain it from the water before putting into the pan).

Stir until broccoli and macaroni are covered with sauce.
Sprinkle the cheese over the top and sprinkle the bread crumbs over the cheese.
Bake for 20 minutes or until golden brown. 
Remove from the oven, and serve.

Macaroni and Broccoli gratin

Strawberry shortcake with Video Instruction

I just started making the video, because I want you (yes, you ^^) to see the how to more cleary. This time I had a chance to try  Panasonic Action camera ( Panasonic : Action Camera (HX-A1)) for shooting the how to from different angles
Because this camera is very light in weight, I can attach it to the Head Mount, and shooting the video while making the cake. As it made for extreme sport, it's shockproof from drops (1.5 m) dust proof and waterproof. 

I used Slow motion to show you the way how to fold the flour (as many people are afraid of it, ^^). Let try making sponge cake together and you will know that it's not as hard as you think.

สูตร Strawberry shortcake 

Makes16cm cake Sponge cake

Spong cake
2 ............................................  Large eggs
60g ...................................... Granulated sugar
60g ...................................... cake flour
............................................... Pinch of salt
13g ........................................ Unsalted butter
10g ........................................ Whipping cream 
1/2 tsp ....................................... Vanilla extract

Cream

200g ...................................... Whipping cream*
20g ........................................ Granulated sugar
1/2tsp .................................... Vanilla extract

300g ...................................... Fresh strawberries
............................................... Simple syrup 
*If slice cake into 3 layer you will need 300g of Whipping cream and 30g of Granulated sugar

Preheat the oven to 170C
Line 16cm cake pan with baking paper.
Sift the flour.
Put whipping cream and butter into a microwavable bowl, heat in the microwave at low power until butter melt and the whipping cream hot (1 minutes).

 Put the eggs into a bowl with a pinch of salt and vanilla extract, beat until foamy, then gradually add the sugar.
Beat until ribbon stage (you will be able to draw 8 with the batter).
Spoon 1/2 cup of the batter into melted butter bowl, fold to combine.
Sift the flour mixture into the bowl, divide into 3 additions, fold until combine.
 Pour the batter in melted butter bowl into the main bowl, fold to combine.
 Fold to combine.
 Pour into prepared pan.
Bake for 22-25 minutes or until the top of the cake spring back when touch lightly.
Remove from the oven and let the cake cool completely in the pan on a wire rack.
 After the cake become cool, remove from the pan and slice into 2 layers (or 3  layers depend on how high your cake is).
Whip the whipping cream with sugar and vanilla extract, until firm peaks formed.
Sprinkle the syrup over the cake.
Spread the whipped cream over one layer of cake, top with strawberries.
Spoon thin layer of whipped cream over the strawberries and place another layer of cake over the cream.
Cover the cake with the rest of the whipped cream, decorate with strawberries.

Jared Morton's

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Yogurt cream and mix fruits Pavlova: Rich but light delicious dessert

I think the hardest part of this recipe is waiting ^^, as you know that meringue needs a lot of time to dry in the oven.

Yes, I didn't use "bake" as usual, because the key to make the lightest and delicious meringue is to let it dry completely. So, you have to use low temperature and time until it become dry and light. You may think that it's boring but actually you don't have to do anything ^^. You can put it in the oven and bake it then turn off the oven before going to bed and you get beautiful meringue the next morning.
And you can prepare it ahead of time too, because after baking it can be kept for 3 days (put it in a bag or box with a silica gel sachet to keep it dry and you can use it when you're ready. 
This time the cream for the Pavlova is a mixture of whipping cream and yogurt, so it's not too rich and slightly sour flavour of the yogurt goes very well with the fruit.
I love to have it with a cup of black tea, the sweetness of the meringue, creaminess of the filling and freshness of the fruit they make the perfect tea time. 
You can use any kinds of fruit that you like, go creative, haha it's your Pavlova.

Yogurt cream and mix fruits Pavlova

make 18 cm Pavlova

72g ................................... Egg whites
100g ................................. Granulated sugar
1/4tsp ............................... Cream of Tartar
1tsp .................................. Corn starch

Yogurt cream
110g ................................. Plain yogurt
130g ................................. Whipping cream
6g ..................................... Granulated sugar

Preheat the oven to 120C.
Line the baking sheet with baking paper or silpat.

Beat the egg whites and cream of Tartar until foamy, add the sugar gradually.

Whip until firm peaks formed.

Sift the corn starch into the meringue.

Fold to combine.

Dollop the mixture on the baking paper, make it 18cm circle, and make dips in the center.
Put the baking sheet into the oven, reduce the temperature to 100C.
Bake for 2-2.30 hours, or until the meringue is completely dry.
Turn off the oven, and let it cool in the oven for at least 2 hours.

 Fit a sieve over a bowl and line it with two layers of cheesecloth (I use 1 layer of clean kitchen towel). Pour the yogurt into the lined sieve, cover with plastic warp, and refrigerate for 2 hours to drain. Discard the liquid and measure about 60-70g of strained yogurt, set aside.

Whip the whipping cream with sugar.

Until soft peaks formed.

Fold 2tbsp of the whipped cream into the yogurt.

Pour the mixture back into the whipped cream bowl.

Fold to combine.

Place the meringue on a serving dish, pour the yogurt cream into the center and place fruits on top.
refrigerate for 30 minutes to set the cream before serving.

Yogurt cream and mix fruits Pavlova: Rich but light delicious dessert