A Reflection and Chocolate Truffles

First time blogging, it was in 2005. The food blogging space was really quiet, especially in the part of the world I am living in. I thought I was alone, until one day I read an article about blogging food in New Zealand on a culinary magazine. That was the first time I knew and went to Barbara's blog. I wrote to her and reflected how happy I was to find another fellow food blogger in New Zealand. Then, I came to know Emma, Bron, Nigel, and Tim. We were like one group of foodies who 'visits' one another in a regular basis. Until then, who starts to giving up, I am not sure. It seems that we were lost somewhere in different paths.

We had New Zealand Blogging By Post (NZBPP) back in 2006, organized by Emma of Laughing Gastronome. I sent my Rich Fruit Cake and other stuffs over to Tim (from Take3Eggs--blog is no longer I could trace) and I got a parcel from Bron. First time to taste homemade macarons, Bron's home-mades.  Perfect for our Morning Tea as it was arrived in the morning. I had read other fellow bloggers who sent away their goodies and received theirs from others. It was the surprise like a Christmas day that brought the NZBPP so special, moreover everyone got to taste homemade goodies specially made for this case. I wonder if we can do that again?

I reflect back because I have seen some positive sides on blogging. That we can taste other blogger's homemade goodies, as well as weaving friendship through writing and passion for food. And if you enjoy my photographs and food styling (given that I am self-taught and never been trained), it is a bonus.

Now, food blogging in New Zealand seems taking on a spotlight where many food-lovers are highlighting various lifestyles, food passion, interests, cultures, and culinary professionalism, it should be offering more positive knowledges and widening our culinary horizon to be brought to the next level, if you dare. We should understand where our food is coming from. Once, perhaps you have never cooked artichoke in your life before, and not even know what it is. With an instant type on a search engine, voila, you would find many recipes and what's more is that you will even know the Latin name of it and how to grow it.

Back then, I and Barbara had met for several occasions: at the Halal Bihalal (Muslim Gatherings) in Auckland (you can tell that we're foodie bloggers as we took photos of food rather than people or others); then Barbara and husband Bryant drove down to our small farm to have lunch with us on a Lovely Sunday. As an Indonesian-born Kiwi, I still keep my Indonesian traditional flavour in many of my cookings. Barbara and Bryant did not mind at all. They were just lovely.

Then, we met down to whitebait at our good friends' river house in the Te Kohanga. Sue Dwen made whitebait fritters, freshly caught from the river. How wonderful was that? I was quite feeling a lost that someone so close like Barb when she decided to move back to Australia with her family. Although we are still keeping in touch with each other from any devices (we GTalk too, you see), it is never the same as having her and Bryant here with us.

When Gilli of So Simple came one day to see us and sampled my plum cheese, I know exactly that I can always make more friends through blogging. Mary Longmore from the Sunday-Star Times phoned me on this blogging thing few weeks back for she was going to write an article about the rapid growth of food blogs in New Zealand. When I heard this, I was like 'Wow, we're a big family now!'.

I got a surprise one day when the lovely food writer and author of Sweet As, Alessandra Zecchini, left a comment on my artichoke post that now she encourages me to keep writing and blogging (Thanks, Alessandra). I also have a help from Christelle Le Rue, when I organized books for love to raise funds for cancer kids in Indonesia. She donated her books which was a very generous thing she does for Indonesia. I told you why I love High-Profile culinary gurus in New Zealand: they are so down to earth and generous!

Well, to celebrate the growth of food blogs in New Zealand, here's some chocolate truffles you may want to gobble down with your favourite wine or champagne or even espresso? I used to use my own Bailey's Chocolate Truffles recipe for many occasions for after-lunch/dinner sweet meat, but this time I use Nigel Slater's chocolate truffles recipe to make these imperfect balls, taken from his book Real Food. I like it that way, though. For Nigel's style is so homey and generous that you cannot find that kind of cooking, shapes, soul or imperfectness in restaurants. All that kind of imperfectness that creates the atmosphere itself perfect.



Chocolate Truffles
by Nigel Slater. Real Food.

Nigel wrote: "How horrible it would be to live in a world without chocolate", and "I am convinced the best truffles are those made from nothing more than chocolate and cream", and so I agree. Totally.

450g fine chocolate
275ml whipping cream
cocoa powder for dusting


Chop the chocolate finely; the pieces should be about the same size as gravel. They will melt more successfully if they are all of roughly equal size. A large, heavy cook¹s knife will make the chopping easier than using a small one.

Put the chopped chocolate in a large heatproof bowl. If the bowl is warm it will help the chocolate to melt. Bring the cream to the boil in a small pan. Just as it reaches boiling point, remove from the heat and pour slowly into the chocolate, beating gently with a wooden spoon. The chocolate should all melt into a thick, glossy, dark-brown cream. If there are lumps left, then you will have to put the bowl over a pan of hot, almost simmering, water until they melt. But take care not to overheat it, which will result in the mixture separating and curdling.

Place the basin of chocolate in the fridge to stiffen. Depending on the temperature inside your fridge, the mixture will need about an hour to thicken. (It should not set solid, although if it does, just melt it over hot water and refrigerate again.) Now you have a choice: thick, solid, luxurious truffles or softer, lighter ones. If you prefer, as I do, an unwhipped truffle with a rich texture, then leave the mix as it is. If you like a soft, airy truffle, beat the mixture with an electric whisk for a minute or so until it starts to change colour. It will become paler and fill with air. Overwhipping will curdle the truffle mixture.






Using two teaspoons, scoop out balls of truffle and drop them into the cocoa powder. The size is a matter of choice. I like a large truffle; others may prefer to make a smaller one that can be eaten in one go. Roll them lightly into rounds if you wish, though I prefer them as rough-textured lumps. Roll the truffles in the cocoa, then leave them in a cool place for an hour to set. Makes about 500g.

Truthfully Saying

I have been writing and re-writing what's the best words to put my feelings together and describe them, but nothing rights are coming up. I give up. I am not going to think about it anymore. I just don't care if I am IN the crowd or not, I am NOT going to try to put myself IN the crowd doing whatever people doing without enjoying it or to try to impress you or others; I will still be here: writing whatever I please, photographing whatever I enjoy. Comments or no comments, I have decided I am quite happy with a small group of constant friendly readers rather than a huge group of fans that I haven't really got time to know which is who, who is which. From now on, I am going to write not to try to impress you or a group of popular people in this blogging world (as if they care?), but me only to watch my own progress. I am writing out of my passion, interests, and joy on food and food photography. I don't mind if you like it or not.

Cheers to the new HomeMadeS.

HHDH: Carciofi Aglio E Prezzemolo

 

Globe Artichoke (Cynara scolymus) is in season here. I quite like the green heads of them filling out vegetable boxes in our local growers market. Proudly to say that New Zealand grows our own artichoke, so you know. I also am planning to grow one or two in my own garden next year. I think it will be handy to have them fresh and available in Spring.

I have this old recipe (it was written by Alessandra Zecchini on a culinary magazine as far as I remember), to participate on Hay Hay It's Donna Hay, created by Barbara of Winos and Foodies, once facilitated by Bron of Bron Marshall, and now it is organized by Chez Us and this month is hosted by J of Have Fork Will Travel.

This dish is really good to be served as a starter with a group of people you know well. Sharing laughters over a plateful of artichokes by plucking each leaf is a sensuous affair. Garlic and parsley give great flavour on the basic taste of artichoke, with a generous amount and season, allow yourself licking the mixed flavour lingered on your fingers. A sip of wine perhaps a good idea. I don't drink, so I leave it up to you to choose a good wine to company your relaxing dinner.

In the recipe, Zecchini uses fresh garlic, I use roast garlic instead. I bought smoked garlic from the farmers' market the other day and I roasted it. The flavour is awesome! You can smell the lovely earthy with smoky flavour which you can almost taste it on the tip of your tongue. Mixing it with freshly chopped parsley and olive oil, it is a great journey with this sensational garlicky and herby artichokes.

So, here's what I do with the artichokes.

Carciofi Aglio E Prezzemolo for Two

adapted from Alessandra Zecchini's recipe.

2 small artichoke heads

a handful of fresh Italian parsley, chopped well

a good drizzle of olive oil

vegetable stock

3 cloves roast garlic, peeled and minced

1 fresh clove garlic, finely chopped with extra freshly chopped Italian parsley and mixed with a tablespoon olive oil, salt and black pepper

Use mezzaluna if you wish to chop herbs and garlic well.

Prepare a bowl of lemon juice and slice from 1-2 lemon(s), pour in cold water. Set aside. Prepare the artichokes. Cut the stems. Use a serrated knife, cut the tip of artichoke heads, just to reveal the heart. Make the parsley paste by mixing the freshly chopped Italian parsley, and minced roast garlic. Stuff this mixture generously in between the leaves and heart. Put these artichokes in a saucepan to fit enough, drizzle with olive oil, and pour in vegetable stock just to cover half-way. Simmer and cook until the artichokes are cooked. You can pluck the leaves easily when they are cooked.

Remove from the saucepan on the serving plate. Spoon the extra mixture of parsley, garlic and olive oil to serve. Sprinkle with salt and pepper to season. Serve immediately. Enjoy.

On the Pink Side

It's October and it is the month of pink. Breast cancer awarenesses everywhere. Buy breast-cancer-labeled bras or knickers and everything in pink, you'll get one free. Special pink month. 

I used to bake for breast cancer awareness fund-raising in the town, but I have no idea why there's no more such an event to participate. I got a pleasure to bake while donate. Don't you?

Last year, we have my fellow foodie blogger, Bron Marshall, hosted Pink Paris Bre(a)sts for Pink October. This year, Susan Vriens of Dragon Musings hosts Virtual Girls Night In to support breast cancer awareness througout the world. Please, feel free to join in and let's be merry with lots of girly pinky winky goodies!

I am sending you all my girlfriends these little gem roses. Well, I call them chocolate buttons. These little gems used to be the main target when my mother asked me to accompany her shopping at a local market. Just like many other children who love sweets, I would eat the icing firsthand. Today, my children do the same. Some genetics, is it?

Anyway, these little sweets are easy to make and fuss-free (except you are not too keen on playing up with piping icing?). These can be a great idea for a special occasion, too:  colour  them differently, wrap in a cellophane bag, and pop in to a lunch box, or even a birthday gift bag for your guests to bring home. Help yourself with larger ideas. You'll find a lot of fun!

Cokelat Glasur
Source: Tabloid Lezat. Edisi 141. September 2009.

I made a few changes on the recipe as I don't really like biscuits or cakes which taste overwhelmingly too sweet: using 275g plain flour; 80g caster sugar; and 50g cocoa powder. I also add 1 tsp vanilla extract. I just love the darkness of  chocolate flavour on chocolate biscuit. Next time, I am going to try to make these using dark cooking chocolate. See how it goes.

300g plain flour
1 egg
250g butter
150g icing sugar
25g cocoa powder


Beat butter, icing sugar and egg until soft (what I do is beat the butter and icing sugar until just going pale, and then add the loosely beaten egg). Take a little bit of biscuit dough (I use a teaspoon at a time), roll into marble-size balls, and put on the greased baking sheets. Flatten a bit, and then brush with egg white, sprinkle with desiccated coconut (I omit this step). Bake in a preheated oven to 170C for about 25 minutes or until cooked. Remove from the oven and cool. (I transfer them on a wire rack after leave them on the sheets for 5 minutes).




Icing
175g icing sugar
30ml egg whites
1 teaspoon lime juice
1/2 teaspoon pink food colouring (I just use a drop of red food colouring)

Whisk the egg whites in a bowl on a simmering water, add in the icing sugar a small amount at a time, keep beating until stiff. (What I do was making a hot sugar syrup and then pour it with a thin stream into the foamy egg whites while keep whisking, and then add more icing sugar to a thicker paste). Add in the lime juice and the food colouring. Mix well. The icing should be a form of paste rather than runny. Put this icing into a pastry bag with a star or rose noozle. Pipe on to each biscuit. Leave it dry and then keep them into an airtight container. Makes heaps!

Besides all the chocolate buttons with pink icing, I also made gluten-free version which suit me the best. I made vanilla biscuits topped with different coloured icing.




Gluten-Free Vanilla Buttons
Inspired by Tabloid Lezat's Coklat Glasur

350g gluten-free flour
125g unsalted butter
125g margarin
80g icing sugar, sifted
50g milk powder
100g almond powder
1 egg, loosely beaten
1 tsp vanilla bean paste

Preheat the oven to 150C. Line the baking tray with baking paper. Put the butters in a mixing bowl. Beat with a wooden spoon until just light. Fold in icing sugar and milk powder. Add in the loosely beaten egg. Add in the vanilla bean paste. Mix well. Add in the almond powder and gluten-free flour. Roll into tiny balls (otherwise, you're ending up with golf ball-size buttons rather than marble-size ones). Bake for 20-25 minutes or until cooked and the biscuits are hard but are not brown. Remove from the oven and leave on the trays for 5 minutes before transfer them on wire racks to cool completely. Ice them. Use the recipe above to make the icing. I just play up with different colours. I use pandan paste for the green one. I also drop a few of orange essence on the yellow icing.

Donna's Vanilla and Rosewater Madeleines

It's been a long time I haven't sent any entries for foodie events. Time just flies and the next thing I know, the day has just finished. I am trying this time to send you these little biscuits for High End Treats, as a theme of Monthly Mingle food event, pioneered by Meeta of What's For Lunch, Honey. This month, my dear friend, Aparna of My Diverse Kitchen is hosting.

I have never baked madeleines and this is my first. I chose Donna's Vanilla and Rosewater Madeleines as they look so simple to make and bake. These madeleines are iced with rosewater icing. I prefer to ice these little biscuits with lemon/lime/orange icing rather than rosewater. However, to taste the combination of vanilla and rosewater, I had to bake as instructed.

 

 I like the lightness of these biscuits. The flavour of vanilla is really mild and it is such a pleasant fragrant in a texture of little cakes. However, rosewater is quite overwhelming to combine with vanilla, and if it's used a few more drops, its fragrance will take over. I may be not too familiar with this kind of scent in baking, but it's quite nice to flavour it, for a change.

When I made batch of madelienes the second time, I use vanilla biscuits, flavoured with orange zest and iced with orange icing. Taste much more familiar, really, not too-good-to-be-true-kind-of. They are also really good match with green tea with mint and slices of lime. High end treats, to be true.

Vanilla and Rosewater Madeleines

Source: Donna Hay Magazine, Spring, Issue 41. Oct/Nov 2008. Page 82.

2 eggs

75g caster sugar

1 vanilla bean, split and seeds scraped

75g plain flour (sifted with) 1 tsp baking powder

80g butter, melted

Preheat the oven to 180C. Grease madeleine tin. Beat the eggs, sugar and vanilla, whisk to combine. Fold in sifted flour and baking powder, mix well. Add the melted butter, mix well. Spoon or pour the batter into a 12-hole madeleine tin. Bake for 8-10 minutes or until cooked. Cool on a wire rack.

Rosewater Icing

320g icing sugar

80ml boiling water

1/2 tsp rosewater

Put all the ingredients in a bowl. Mix well. Spoon the icing over the madeleines. Leave to set.

Makes 12.

Have a great afternoon tea, everyone!