Auntie Dolly's Cheesecake - it makes you faaat!

Ingredients 101!

Cake

A
500g cream cheese
50g butter
50g sugar
-----------------------
50g plain flour
3 egg yolk + 1 whole egg

B
70g sugar
3 egg white

125ml yoghurt
peach slices/blueberry jam/or nth if you like it intense


Biscuit Base
150-200g oreo/digestivebiscuit/mariebiscuit+cinnamonpowder+sugar+choppedmacadamia
50-75g butter

The Way To Go! :

1st-ly. prep biscuit base. ground the biscuits into powdery form. if using marie biscuits, which r like blah: boring, plain, absolutely tasteless, add some cinnamon powder n sugar to save the day. for the uninitiatedly-without-common-sense peeps, remove e oreo fillings before pounding. pls throw it away, dont eat it or aunty will smack you. it's for your own good, you know? oh yeh, as you hv guessed by now, aunty's favourite base is e digestive biscuit one, cos it's well...aunty. ok i shall stop digressing. next mix powdered biscuits well with th butterrr, till can hold together(of sort) or till (shiny?) next, line ur baking tin (shit i can rmb e dimensions) and press biscuit to form a base. if u like it fruity, arrange e peach slices onto e base and put it into e freezer to set.

2nd-ly. mix A well at low/medium speed, till creamy. Then shift in e flour and mix well too. Add in the egg yolks and beat at low speed as well. hmm, nice n creamy, but not too creamy now.

3rd-ly. In a clean dry mixing bowl, (read:evrything incl beaters must be oil-free, k? if not aunty will smack you. it's for your own good know? Beat B (at low speed) till stiff, white peaks form.

4th-ly. Slowly, fold B into A, 1/3 at a time. Lastly, fold in the yoghurt as well.

5th-ly, Pour the batter into the tray. place into the oven preheated at 175^C, and remember to waterbath the oven tray!

6th-ly. Wait patiently for 30-35 mins. meanwhile do your aunty things to pass time. Then switch off the oven, and leave the cake inside to rest for another 1 hr.

7th-i-cant-wait-to-end-ly. remove from oven it should be nicely browned. chill in fridge and best served after a night(8hrs), that's what i read. patience is a virtue.

Finallyyyy, if the cake looks damn ugly, ie unsightly cracks and uneven surface, camouflage with blueberry toppings. simple and easy. best of all, the idiots won't ever feel a tiny bit suspicious, cause it looks so pretty now!

hope you young ppl arent bored/worn out by my aunty talk.

cheers,
~auntydolly

Macarons

Macaron
From Wikipedia, the free encyclopedia
Not to be confused with Macron or Macaroon.

A macaron is a traditional French pastry from Nancy, a commune of the Meurthe et Moselle département, in northeastern France. Dating back to the 18th century, the macaron is made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.

In the early 1930 the tearoom and pastry-shop Ladurée in Paris started selling the new creation of Pierre Desfontaines, grandson of Louis Ernest Ladurée: two traditional dome halves sandwiched with a sweet filling between: the ganache. This resulted in giving the new macaron a larger size, the possibility of flavored garnishes, and a newfound moistness that came from the garnish. Whereas the traditional macaron was sweet and dry and crunchy, the new macaron had the added attraction of being delicately crunchy on the outside, while moist, chewy, and flavourful on the inside.

Many cookbooks provide macaron recipes, but the authentic Parisian macarons, with the multifarious flavors and colors, have continued to be in short supply, due to the difficulty in making them well. Today, there are but a few cities in which top quality macarons can be found.
These include London (Paul Boulangerie, Yauatcha, Ladurée), Melbourne (Laurent Bakery), Sydney (Lindt Concept Store and Cafe), Paris (Pierre Hermé, Ladurée, L'Atelier Joël Robuchon, Fauchon, Gérard Mulot, Jean-Paul Hévin, La Maison du Chocolat, Carette, Sadaharu Aoki), Madrid (Delipanific, Moulin Chocolat), Tokyo (Dalloyau, L'Atelier Joël Robuchon), Hong Kong (Le Goûter Bernardaud), Manila (Bizu Patisserie), New York (Fauchon, Bouchon Bakery, Payard, La Maison Du Chocolat),Waterloo near Brussels (Ducobu), Baltimore (Patisserie Poupon), and San Francisco (Patisserie Phillipe).

Flavors available can often vary with the seasons and include:
almond.apricot.blackcurrant.caramel.chocolate.cinnamon.coconut.coffee.hazelnutpraline.fig.foie gras.greentea.lemon.licorice.orange.pistachio.pepper.raspberry.rose.truffle.vanilla.violet.walnut

well, i think we all want to learn how to make this pretty lil thing, rite?

So, anyone who's got a good recipe for it, pls share with us k? better still, teach us!!!

afterall, we did tried to make dougnut (foodfad then), so why not macarons (foodfad now)? grins


~aunty dolly

Eat and Cook Thru 2008!

Exciting activities proposed for 2008:

Term 1	CCA Open House –  Jiao  Zi Sampling and Live Demonstration Chinese New Year –  Demonstration Welcome Session cum Reception Valentine’s Day Sale Tea Appreciation Workshop at Tea Chapter Visit to Chocolate Factory Fundraising 1
Term 2	Arts Day - Cake Art Demonstration by Shatec Workshop – The Art of Gracious Living Elections and Handover to new Committee Dragonboat/Dumpling Festival
Term 3	National Day Racial Harmony Day Cooking Demonstration Mooncake Festival Fundraising 2
Term 4	Open House on top of these we'll still be having our weekly cooking sessions. And... not forgetting makan trips! So... PLS FEEDBACKKKK!!! feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback! suggestion,suggestion,suggestion,suggestion! culinaryclub.vjc@gmail.com -aunty dolly-

WE ARE OFFICIALLLL!!!!

MY-OH-MY THIS BLOG IS DEAD!

well to make this blog more interactive i've finally decided to put up a tagboard.:D
hope that you guys will make gd use of the tagboard to give feedbacks and suggestions! :DD