Blueberry Bread Pudding

Blueberry Bread Pudding

Hello Everyone! I apologise for posting a day late – I got home quite late last night. Actually that’s a lie, I got home at a decent hour but because I was super full from the Korean BBQ Buffet Dinner that I had with two of my colleagues, I just wanted to take a shower and then go to sleep. Even though we work together and basically see each other 6 days a week for 8 hours, we don’t really get to just chill and catch up with each other, be it talking about our personal life or just random office gossip. All in all a great night with great company over great food.

In other news, I hope everyone had a great weekend, celebrating with their Mom’s on Mother’s Day. Ours didn’t quite go as planned, or well it did but we all ended up disappointment so to say. We, or my Mom actually, wanted to try out a restaurant that she had been eyeing for a while now for their breakfast buffet. We got there all excited and everything only to be disappointed with the buffet itself – or should I even call it a buffet really? To me, there wasn’t a substantial amount of food to call it a buffet, and hello?! What breakfast buffet doesn’t have an egg station?! I was immensely frustrated that I could not have sunny side up eggs, or scrambled eggs to go with my… Soggy hash browns and non-existent beef rashers, but instead had to suffice to cold pancakes and waffles. Outrageous. They had fried noodles though, which at first I thought was probably the only thing that could save me from further dissatisfaction – but I most definitely regretted taking a plate full of it. The noodles were subpar but paired with the most bitter vegetables ever which was enough for me to just push the plate away. A waste I know, but I couldn’t risk an upset tummy at that point. So what did I actually eat? Their assortment of breads and under-seasoned prawn noodle soup – a lot of it just to get my money’s worth. My Brunei friends/followers, if you’re wondering what restaurant I’m talking about, it’s Anjung Saujana at the International Airport. Their al a cart menu looked comparatively better, but meh, still not enticing enough for me to ever step foot in there again to be brutally honest. Sorry!

Blueberry Bread Pudding

Blueberry Bread Pudding

That aside, I was able to save Mother’s Day by putting together a lovely Blueberry Bread Pudding, filling it up with basically anything and everything I had left lying around from the previous blueberry recipes I have whipped up for Amcarmen’s Kitchen. I had some leftover white chocolate chips from my Blueberry Lemon & White Chocolate Scones, leftover ricotta cheese from last week’s recipe of Blueberry & Ricotta French Toast Roll Ups, and the most important leftover ever – the bread crusts from last week’s recipe as well (remember I said not to discard the bread crusts in that post? This is why).

So back when I was still living in Sydney, I think at that time I was just starting my final year of university, I hosted a little flowery tea party for 4 lovely friends of mine one fine weekend afternoon. One of the eats on the menu was finger sandwiches, and to be completely honest, I forgot what we actually put in them. I have a feeling it was tuna or egg sandwiches, but I really cannot remember. Anyway, that’s not the point, the point is that finger sandwiches usually have the crusts cut off and I distinctly remember that time saying that I was going to keep the crusts and make something out of them. If I remember correctly, I did make an all-crust bread pudding out of them, and this was the caption to the end result when I posted a photo of it on Instagram:

Any normal person would’ve either thrown them away or fed them to the pigeons – I am not a normal person. So instead of throwing leftover bread crusts from the tea party, I went on and made a bread pudding with almond flakes and dates out of it #freshfromtheoven #someonecomeoverandeatitwithme #foodporn #foodgasms — click here to see the full image of my Date & Almond Flakes Bread Pudding from way back in 2014.

Blueberry Bread Pudding Ingredients

PREP TIME 1 HOUR | COOKING TIME 1 HOUR | SERVES 12

INGREDIENTS

  • 200g ricotta cheese
  • 1 punnet (125g) fresh blueberries
  • 3 large free range eggs
  • 2 cups milk
  • 1/4 cup white chocolate chips
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Handful of flaked almonds
  • Granulated sugar (optional)
  • Leftover bread crusts + half a loaf of white bread
  • Unsalted butter, for greasing

METHOD

  1. Grease a rectangular baking dish, mine was about 7.5″ x 11″ in size, with the unsalted butter.
  2. Cut the crusts off the remaining half loaf and lay the bottom of the baking dish with the crusts, making sure to cover as much of the bottom as you can.
  3. Spread all of the ricotta cheese on top of the bread crusts and top with half of the blueberries and half of the white chocolate chips.
  4. Cut the crustless slices of bread diagonally in half and arrange to cover the layer of ricotta cheese, blueberries, and white chocolate chips. Set aside.
  5. Whisk together the eggs, milk, maple syrup, ground cinnamon, and ground nutmeg until well combined. Pour over the bread, making sure to press the bread down to absorb the egg mixture.
  6. Top with the remaining blueberries, white chocolate chips, and flaked almonds. Sprinkle about a tablespoon of granulated sugar on top if you wish. Cover with aluminium foil and let it sit for about an hour before baking.
  7. Preheat oven to 180C (350F or gas mark 4) about 45 minutes into its sitting time. Baked, covered for 30 minutes, and then uncovered for another 30 minutes or until lightly browned and set.
  8. Let it stand for 5 minutes before serving. Enjoy!

Blueberry Bread Pudding

Blueberry Bread Pudding

BON APPÉTIT

– Ally xx

myTaste.com

Blueberry & Ricotta French Toast Roll Ups

Blueberry & Ricotta French Toast Roll Ups

Hello Everyone! I hope everyone had a great weekend – or at least better than my week/weekend. We just wrapped up two back-to-back events that was ideally supposed to be a 3-month preparation scale type of event, but because of the last minute go signal from the client, a 3-month preparation schedule became the impossible of a 6-day preparation schedule. This meant a lot of late nights in the office and onsite for our team, losing our sanity, and on the verge of mental breakdowns… But we survived and delivered. It was indeed an intense week, everything had to be perfect down to the very last detail as our Guest of Honour for the first event was the Governor of China and for the second event was the Crown Prince of Brunei. Despite the intensity and late nights, I have fully recovered from being sick from the last two weeks – slowly but surely!

Blueberry & Ricotta French Toast Roll Ups

Continuing on with the theme of Blueberries for the month of May on Amcarmen’s Kitchen, tonight I will be sharing with you a recipe that I have seen lurking around the Internet for quite some time now – well, the one’s I’ve been seeing are the Strawberry and Nutella French Toast Roll Ups, but since we’re working with blueberries, here’s a recipe for Blueberry and Ricotta French Toast Roll Ups! This might just be the perfect Mother’s Day brekkie recipe for your Mom this upcoming Sunday! Feel free to change it up a bit to add her favourite fruits into the roll ups.

The original recipe by Chung-Ah over on DAMN Delicious uses cream cheese instead of ricotta cheese, but to my luck, the grocers I went to over the weekend didn’t have any in stock. Well, actually they did but it was a giant 2kg block of cream cheese and I thought to myself, what am I going to do with 2kgs of cream cheese?! I guess I could’ve made a cheesecake, but I think I’ve had too many cheesecakes already for the past month *cheeky grin*.

Blueberry & Ricotta French Toast Roll Ups Ingredients

PREP TIME 15 MINS | COOKING TIME 10 MINS | SERVES 2-3

INGREDIENTS

  • 6 slices of white bread, crusts removed*
  • 2 large free range eggs
  • 100g ricotta cheese
  • 1/2 cup fresh blueberries
  • 1/3 cup granulated sugar
  • 2 tbsp milk
  • 2 tsp cinnamon powder
  • 1/2 tsp vanilla extract
  • Knob of unsalted butter
  • Pinch of ground nutmeg

*Do not discard your crusts! You will soon find out in next week’s post 🙂

METHOD

  1. In a large deep dish, beat the eggs, milk, vanilla extract, and ground nutmeg together until well combined. Set aside.
  2. In a medium-sized bowl, combine the sugar and cinnamon powder. Set aside.
  3. Use a rolling pin the flatten the bread slices to about 1/4-inch thick and spread the ricotta cheese on the bottom of each slice of bread. Top each with a row of blueberries.
  4. Bring the bottom edge of the slice of bread tightly over the filling, rolling form the bottom to the top until the top of the slice of bread is reached. Repeat with the remaining slices of bread. Dip the bread rolls into the egg mixture.
  5. Melt the unsalted butter in a large skillet over medium-high heat. Working in batches, add the bread rolls to the skillet, 3 to 4 at a time and cook until evenly golden brown on all sides, about 2-3 minutes per side.
  6. Once done, immediately dredge the bread rolls in the cinnamon-sugar mixture, pressing down to coat.
  7. Serve immediately and enjoy!

Blueberry & Ricotta French Toast Roll Ups

Blueberry & Ricotta French Toast Roll Ups

Blueberry & Ricotta French Toast Roll Ups

Alright, so I may have overcooked the roll ups a bit as they were pretty brown when I flip them over – and this was only because I frantically searched the kitchen for tongs to use to flip them over. In the time span of looking for them, the roll ups went pretty brown *oops!* Note to self – make sure I have all the essential equipment ready before cooking!

These roll ups are such a fun twist to the traditional french toast. Like Chung-Ah says “who wants to go back to a slice of bread when you can have them rolled up?” I totally agree with her, however, I do think that my Cornflake-crusted French Toast and Milo French Toast in the form of a piece or two of sliced bread is also a fun twist to the traditional french toast. Check them out if you haven’t already done so!

Blueberry & Ricotta French Toast Roll Ups

BON APPÉTIT

– Ally xx

myTaste.com

Lemon Molten Cakes with Raspberry & Cream

Lemon Molten Cakes with Raspberry & Cream

Hello Everyone and Happy Mother’s Day to all mothers out there, and most especially to my mother. You are braver than you believe, stronger than you seem, smarter than you think, and loved more than you know. Happy Mother’s Day to you Mumu; love you forever and always, even if we sometimes don’t see eye to eye.

Happy Mother's Day
There is nothing more sincere than a mother’s love for her children, and this picture clearly portrays your love for me while I care more about putting my hairband on for the picture (but really I’ve got my eye on the food).

Last week after my Mom’s birthday celebration (and that whole fiasco that I had with baking her cake), I asked her what she wanted me to bake for her for Mother’s Day, and I’m not gonna lie, but said aloud to her, “please not another cake” – the troubles of my mother being born a week before Mother’s Day. We both started thinking for a while, and then I remembered that I wanted to make this cake back when I was still in Sydney. Now I know I said no cakes, but this technically isn’t a massive layered cake, but instead, mini molten lava cakes.

Lemon Molten Cakes with Raspberry & Cream

Somewhere back in July last year, I hosted a tea and scones party for some of my favourite ladies, and one male housemate. We had an assortment of tea of course, homemade scones, homemade strawberry jam, and homemade lemon curd. I had a lot of strawberry jam left over, but I had a way of finishing it by having it with toast in the mornings with a cup of tea. Lemon curd on the other hand I had no clue on how to consume it. I then searched for other recipes that used lemon curd, except for the obvious lemon meringue pie/tart since I am not a huge fan of meringue. I then came across this recipe and I instantly knew that this was the recipe that I was going attempt – but never got around to doing so. Reasons? I actually don’t remember. I think it was because the lemon curd had been sitting in the fridge for weeks and probably already off at the time I decided that I want to make these molten cakes. After that, I wasn’t bothered to make a whole new batch of lemon curd just for this dessert to happen. But now for Mother’s Day – I don’t see any better chance to have a go at these!

The original recipe can be found on The Gallery Gourmet and this recipe makes about 8 cakes but I guess differs on the size of your moulds/ramekins.

Lemon Molten Cakes with Raspberry & Cream Ingredients

PREP TIME 15 MINS | COOKING TIME 13-15 MINS | MAKES 4 CAKES

INGREDIENTS

  • 120g white baking chocolate, roughly chopped
  • 100g unsalted butter
  • 3/4 cup Homemade Lemon Curd
  • 2/3 cup plain flour
  • 1/2 cup confectioners’ sugar
  • 4 large free range eggs, lightly beaten
  • 4 large free range egg yolks, lightly beaten
  • 2 tsp freshly grated lemon zest
  • 1/2 tsp vanilla extract
  • Pinch of salt
Accompaniments
  • Confectioners’ sugar for dusting
  • Whipped cream
  • Fresh raspberries

METHOD

  1. Preheat the oven to 220C (425F or gas mark 7). Grease 8 ramekins with softened butter or non-stick baking spray.  Place them onto a baking tray and set aside.
  2. Melt the butter and white chocolate in a large microwave-safe bowl, stirring every 15 seconds (for a total of 60-90 seconds) until melted and smooth. Remove from the microwave and whisk until smooth.
  3. Add the flour, sugar and salt; mix well. Then add in the eggs, egg yolks, lemon curd, lemon zest, and vanilla extract and whisk until well blended. Divide the batter evenly into the prepared ramekins.
  4. Bake for about 13-15 minutes or until the edges are just starting to to turn golden brown, and the centre is puffy and just beginning to set. Transfer the ramekins to a wire rack and let cool for 5 minutes.
  5. Run the tip of a paring knife around the edges of the cakes to loosen them and then invert the cakes onto small dessert plates or dishes.
  6. Dust the top with confectioners’ sugar, garnish with fresh raspberries, and serve with whipped cream.
  7. Share with the family (or friends) and enjoy!

Lemon Molten Cakes with Raspberry & Cream Process

Lemon Molten Cakes with Raspberry & Cream

PS: I completely forgot about the whipped cream when I was photographing the cakes, and by the time I had the cream ready and whipped, I found out that my Mom and my sister had already dug into the perfect molten cake that I specifically set aside for my photograph (the other cakes weren’t as runny as the one I had opened for the photo). The whipped cream nicely balances out the sweetness and tartness of the cakes.

BON APPÉTIT

– Ally xx

myTaste.com

Oatmeal Shortbread with Raspberry Compote

Oatmeal Shortbread with Raspberry Compote

Mother's Day 2014“We laugh, we cry, we make time fly. We are best friends, my Mom and I.” – (The photo above was taken back in December during our family trip to Thailand at the Chiang Mai Zoo, it was the most recent one I could find of the both us where we actually looked decent).

Happy Mother’s Day to all mothers and moms-to-be out there in the world, especially to a woman so dear to me, Mama G. Thank you for always being there for me. I should tell you how much a love you every single day, but I don’t. So here it is: I LOVE YOU.

So for today’s recipe, I decided to make oatmeal shortbread with a raspberry compote to commemorate Mother’s Day. If you have read my previous post last week on my Mother’s Birthday, you’ll know that a) she’s actually in another country, 2 hours behind, and b) she’s a diabetic. So today’s recipe is diabetic-friendly, and again she won’t be here to actually eat it, but maybe next year when I’m definitely back home for her birthday and Mother’s Day, I’ll whip it up for her again. For now, she’ll just have to enjoy looking at the pictures.

Note, I followed Martha Stewart’s Oatmeal Shortbread recipe for this so please check out the original on Yummly. The original recipe uses confectioners sugar, and I went online to see if there are any substitutes for this and I came across this website: Fitday. Basically you mix an artificial sweetener, such as Equal or Splenda, and cornstarch, and grind it in a blender.

PREP TIME 5 MINS | COOKING TIME 30-35 MINS SERVES 3-4

INGREDIENTS

For the Oatmeal Shortbread

  • 1/2 cup plus 2 tbsp extra old-fashioned rolled oats (not quick-cooking)
  • 3/4 cup plain flour, levelled
  • 1/3 cup confectioners sugar substitute (see above)
  • 1/2 tsp ground salt
  • 120g unsalted butter, cubed

For the Raspberry Compote

  • 1 punnet (125g) fresh raspberries
  • 1 tbsp granulated sugar substitute (I used Equal in this case)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp cornstarch

METHOD

  1. Meanwhile, combine all the raspberry compote ingredients in a small saucepan. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the raspberries fall apart and the sauce is thickened, remove from heat. Allow it to cool down to room temperature before serving.
  2. Combine the flour, sugar, salt, and 1/2 cup of the cooled oats in a food processor. Process for about 1 minute or until finely ground. Then add in the butter. Pulse until the mixture’s consistency is of a coarse meal. Transfer to an 8-inch square baking pan and press firmly into bottom. Sprinkle remaining oats on top, and press gently.
  3. Bake for about 30-35 minutes until firm and lightly browned. Using a paring knife, immediately score shortbread into squares, and then score each square diagonally into 2 triangles. Place the baking pan on a wire rack and allow to cool on a wire rack. Gently invert, and break along scored lines. Serve with the raspberry compote.

Oatmeal Shortbread with Raspberry Compote

BON APPÉTIT

– Ally xx

myTaste.com