Mango Morning “Sangria”

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Have I told you that mango is my MOST favourite fruit? I guess I have 😀  Too bad we’re not having mango season in Indonesia right now. But as I’m easy to please, my mango craving actually could be cured by having a good shop-bought carton mango juice. In fact, I have to have this kind of juice sitting in my fridge on a daily basis.

Few days ago, I tried to make something “special” with this mango juice. I’m in the need of a good mood booster to face Monday morning, and this treat always helps. This easy-to-make recipe will cause no mess in your hectic morning. You actually just have to chop some fruits and plunge them in the mango juice, or whatever juice you like. Breakfast is served and everyone’s happy! Well who doesn’t love to have a glass of colourful fruits floating on sweet refreshing juice as their breakfast? My husband called this as mango “sangria”, cause the floating fruits remind us of the famous beverage from Spain 😀

I decided to bring this “sangria” to my office. Hope that it will avoid me from munching unhealthy snacks before lunch time 😀  To store my “sangria”, I use my trustworthy Bisfree bottle from Lock & Lock. This eco-friendly product uses BPA free material made of “Tritan”, a copolyester material that is safe for humans and the environmental and spotlighted as a new generation of safe plastics. Ever since my son was born, I tried my best to use only BPA free containers to store foods and/or drinks. There’s no doubt that we live in a plastic world. From the toothbrush, to the computer keyboard at the office. Everything is made from plastic. Until recently, the abundance of plastic wasn’t a pressing health concern, despite being on our environmental radar. Now a growing body of research links the chemicalBPA, commonly found in a variety of consumer products, to a range of human health problems, including a higher risk of certain cancers, reduced fertility, birth defects and diabetes ( source: Neimark, Zandonella ).

Lucky me, I finally found the Bisfree products from Lock & Lock. My 480 ml Lock & Lock Bisfree water bottle is a perfect companion for my outdoor activities. It is the ultimate way to keep my water fresh and clean wherever I go and whenever I want.

 

Ingredients of Mango “Sangria”

–       Chopped fruits. Berries would be perfect, but you can also use apple, grape, kiwi, star fruit, lemon, or orange. But please, don’t use bananas. 😀

–       Mango juice, or whatever juice you like.

 

How to Make

Still don’t know how to make it? Just chopped your selected fruits, plunge them into your preferable juice, and…. that’s all you have to do! Take a sip and enjoy your morning! 😀

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Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: Classic and Strawberry Tiramisu

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I was beyond happy when my Lock & Lock Glass arrived!! In addition to the heat resistant feature, this versatile glass storage container is equipped with the famous Lock & Lock airtight silicone sealed lid that seal in flavors and keep air out. This revolutionary four-lock mechanism and resilient seal is a perfect way to keep the freshness and hygiene of food (and also zero spillage!!), which is stored inside the container. The lid is also BPA-free, so I don’t have any concerns using this product.

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The first recipe idea using Lock & Lock Glass that came up in my mind is my no-bake tiramisu. I always “assemble” (because the word “bake” is not suitable since it requires no baking whatsoever 😀 ) my no-bake tiramisu in a porcelain container. But my container doesn’t come with the lid. Hence, I always have to cover the container with plastic wrap to maintain the food hygiene and to seal the flavor from fridge odor. Now that the Lock & Lock Glass is provided with airtight lid, I don’t have to use plastic wrap to cover my tiramisu when it’s refrigerated. And there’s one more thing that I looove from this product: Its clear body! I can easily see my beautiful layers of tiramisu with no need to remove the lid. Lock & Lock heat resistant glass also contains low sodium oxide (Na2O), so the surface will remain clear even if it’s frequently used or stored for long periods of time.

Each finalist received Lock & Lock Glass package which contains two 630 ml glass containers. So I decided to make two flavor of tiramisu: classic tiramisu and strawberry tiramisu. Since this tiramisu recipe requires no raw eggs and no alcohol (rum), this is suitable for your little ones (but please consider that this recipe contains dairy products, which are suitable for 1+ year-old).

Ingredients

–       150 ml strong brewed coffee, room temperature

–       150 ml strawberry juice (I prefer homemade strawberry juice since it is so easy to be made. You just need to chop 100 – 150 gram strawberries, blend them with small amount of water until smooth. Pour the strawberry juice into a pan and heat until it starts bubbling. Put enough sugar and water to the juice as you like.)

–       1 tsp rum essence (I don’t use any alcohol in this recipe, but sometimes I want the “flavor” of rum, so I use essence instead. If I make this tiramisu for my kid, I’ll skip this ingredient.)

–       250 gram mascarpone cheese

–       125 gram cream cheese (I like to combine mascarpone and cream cheese because I love the tangy taste of cream cheese)

–       250 ml whipping cream/double cream

–       8 tbsp castor sugar

–       2 packs Italian lady finger

–       cocoa powder

–       100 gram strawberries, thinly sliced

–       50 gram sliced almonds (optional), roast them in moderate oven to give extra flavor and “crunch”

 

How to Make

  1. Whip the whipping cream with sugar until it forms soft peaks. Refrigerate the whipped cream while preparing the next step.
  2. In another bowl, mix well the mascarpone and cream cheese.
  3. Mix together the cheese mixture and whipped cream until well combined. Since we will make two kind of tiramisu, it will be easier if we split this mixture into two equal parts.
  4. Add the rum essence (if using) into the coffee, mix well and set aside.
  5. Prepare the first Lock & Lock Glass container to assemble the classic tiramisu. Dip both sides of the lady fingers into coffee mixture. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in the bottom of Lock & Lock Glass container. Spread enough amount of cheese mixture to cover the lady fingers. Repeat steps for second layer. You may have two or three layers as you like, just remember that you have to have the cheese mixture on top of your layer. Dust the top layer (cheese mixture) with cocoa powder.
  6. Then prepare the second Lock & Lock Glass container to assemble the strawberry tiramisu. Dip both sides of the lady fingers into strawberry juice. Remove the lady fingers quickly and arrange the soaked lady fingers in the bottom of Lock & Lock Glass container. Spread enough amount of cheese mixture to cover the lady fingers. Arrange sliced strawberries to cover the cheese layer. Repeat steps for second layer. You may have two or three layers as you like, but you have to have the cheese mixture on top of your layer. Sprinkle the top layer (cheese mixture) with sliced almonds (if using), or you can decorate with sliced strawberries.
  7. Put on the silicone lids to the Lock & Lock Glass containers, and refrigerate them at least 8-10 hours to let the flavors blend.

  

classic tiramisu

classic tiramisu

Strawberry Tiramisu

Strawberry Tiramisu

Check out the cooking demo here! 😉

White Chocolate Strawberry Tiramisu

strawberry tiramisuMy son had his 2nd birthday last September. Oh how fast time flies, how fast he grows. For me, he is forever a baby 😀 He had already entered preschool since last August, so it was his first birthday bash at school. I wanted something personal to be the goodie bags, something sweet like..cakes! (well, the only thing I can do is baking of course, I am no good at crafting or whatsoever :D)

At first I wanted to make cute, personalised cupcakes, but it would take so much time (for me). Since I started to work again, it was not an option to make fancy cupcakes for the goodie bags. So I decided to make cake in a jar.. and the next question was.. what kind of cake? I thought my tiramisu would be easy to be made (since it requires no baking!), but hey.. not every parents would let their kids to eat cakes using coffee as one of the ingredients. That’s why I came up with this recipe. It used the same amount of lady fingers, mascarpone, cream cheese, and whipped cream, but I substituted coffee with homemade strawberry juice and also used sliced strawberries within layers. I also used melted white chocolate to give the cake “extra” flavour (in the other hand, I cut down the amount of sugar :)). My mom called this cake as a “strawberry cheesecake” because it tasted like one. But I prefer to call it “tiramisu” because it contains lady fingers and mascarpone cheese. Well, you may call it whatever you like 😀

Ingredients

–       200 ml strawberry juice (I prefer homemade strawberry juice since it is so easy to be made. You just need to chop 250-300 gr strawberries, blend them with small amount of water until smooth. Pour the strawberry juice into a pan and heat until it starts bubbling. Put enough sugar and water to juice as you like.)

–       250 gr strawberries, thinly sliced

–       250 gr mascarpone cheese

–       125 gr cream cheese

–       250 ml whipping cream/double cream

–       125 gr white chocolate, melted, room temperature

–       4 tbsp castor sugar

–       2 tsp vanilla extract

–       28 pcs lady finger biscuits

–       sliced almonds (optional), roast them in moderate oven to give extra flavor and “crunch”

How to Make

  1. Whip the whipping cream with sugar and vanilla extract until it forms stiff peaks (I prefer to make it “stiff” because it will be mixed with “runny” melted white chocolate). Refrigerate the whipped cream while preparing the next step.
  2. In another bowl, mix well the mascarpone and cream cheese.
  3. Mix together the cheese mixture, whipped cream, and melted white chocolate until well combined.
  4. Dip both sides of the lady fingers into strawberry juice. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in bottom of your prepared dish.
  5. Spread enough amount of cheese mixture to cover the lady fingers.
  6. Arrange sliced strawberries to cover the cheese layer.
  7. Repeat steps for second layer. You may have two or three layers depends on how big your dish is. Just remember that you have to have the cheese mixture on top of your layer.
  8. Sprinkle the top layer (cheese mixture) with sliced almonds (if using), or you can decorate the cake with sliced strawberries (just like I did in the photo).
  9. Cover and refrigerate at least 8-10 hours to let the flavors blend.
the goodie bags

the goodie bags

Strawberry Meringue Buttercream

This buttercream is made using the same technique as the Swiss Meringue Buttercream. But as you use fresh pureed strawberries in this recipe, the amount of butter and egg whites is different to adjust its consistency.

Ingredients

  • 1 ½ cups fresh strawberries, chopped and pureed in a food processor.
  • 4 egg whites
  • 1 ½ cups/339 gr unsalted butter, room temperature
  • 1 ¼ cups sugar

How to Make

  1. Follow the technique of making the Swiss Meringue Buttercream.
  2. Once all the butter has been added (step number 5) and you’ve got a smooth frosting, add the pureed strawberries and beat them with a flexible spatula until combined.

– it can be used to frost 30 cupcakes-

Strawberry Cupcakes

I got this recipe from Martha Stewart’s Strawberry Cupcakes recipe. These pretty-pink cupcakes will be outstanding in your tea party! 😉 They’re also great for your daughter’s birthday party. Your sweet little princess will absolutely love their looks, and also their taste! 🙂

Ingredients

  • 2 ¾ cups all purpose flour
  • ½ cup cake flour (not the self rising one) or low protein flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup/226 gr unsalted butter, room temperature
  • 2 ¼ cups sugar
  • 1 ½ tsp real vanilla extract
  • 3 eggs + 1 egg white. So you need 4 eggs.
  • 1 cup milk
  • 2 cups finely chopped fresh strawberries (about 20), plus 10 more for garnish
  • Strawberry Meringue Buttercream

How to Make

  1. Preheat the oven to 180° C/350° F, and line a muffin tray with paper liners.
  2. Sift together the flour, baking powder, and salt.
  3. Beat the butter, sugar, and vanilla in a mixing bowl, using electric mixer on medium-high speed, until you get a pale and fluffy batter.
  4. Add the eggs and the egg white, one at a time. Beat them until everything’s incorporated.
  5. Reduce your mixer to low speed, and add the flour mixture into your batter in two batches, alternating with the milk. Mix them until well combined.
  6. Turn off your mixer now. Fold the chopped strawberries into your batter by your hand. You need to do it gently.
  7. Divide batter evenly among the cupcakes paper, filling each three-quarters full.
  8. Bake in the oven for 25 to 30 minutes or until a cake tester comes out clean.
  9. Transfer the cupcakes to the wire rack and let them cool. They can be stored up to 1 day at room temperature in airtight containers!
  10. Now it’s time to frost them! Decorate them with the Strawberry Meringue Buttercream and sliced remaining strawberries.

-make 18 cupcakes-

Easy Peasy White Pudding with Fruit Cocktail

This is my all time favorite dessert if I have guests coming around. When you have to entertain many people, all you need is easy and quick meal to be prepared. These puddings make no hassle in your kitchen, and one more thing to be considered: the ingredients are cheap! 😀 They will be true refreshments in your upcoming party!

Ingredients

  • 1 pack of Agar-agar Powder. Agar-agar powder is different from jelly powder like Jell-O. The result of Agar-agar pudding won’t be springy and chewy as the Jell-O ones.
  • 1 small can (385 gr) of White Condensed Milk.
  • Water. The amount will be described in the “how to make” session 😀
  • Mango or Orange Syrup, or any flavor you like.
  • Chopped Fruits. I use papaya, pineapple, and honeydew. You can use any fruits you like. Strawberry, kiwi, cherry, seedless grape, and mango are great options! But if you’re running out of times to chop the fruits, simply use canned Fruit Cocktail instead. Don’t forget to strain the canned fruits to separate them from its syrupy juice. It will be too sweet if you add all the juice to the cocktail.

How to Make

  1. Pour the condensed milk into the saucepan, and add back 5 cups of water from the can of the condensed milk. No need your measuring jug! And in this way, you can use every little drops of the milk. 😉
  2. Add the agar-agar powder into the pan, and bring to the boil while stirring every now and then.

    it’s ready to be poured into the cups

  3. Pour the pudding mixture to prepared cups (I use 5 cm/2 inch plastic pudding cups). Wait until they’re set.
  4. Meanwhile, prepare your fruit cocktail. Boil 500 ml of water in the pan. When it’s done, add your choice of syrup (I use mango syrup) to the boiled water (adjust the sweetness to your taste), and add the chopped fruits (or canned fruits) to the syrupy water. Let it cools in the fridge, so the fruits can absorb the syrup.
  5. When you’re puddings are set and ready, pour the small amount of fruit cocktail on top, including the syrupy water.
  6. Store them in fridge before serving.

    My mom ordered 125 cups of pudding. Thank God my fridge can accommodate them!

-makes 20 cups-

Japanese Strawberry Shortcake

I got this recipe when I took a short baking course years ago at Imperial Cooking School Tokyo. At that time, I didn’t know there is any difference between Japanese Style and American Style Strawberry Shortcake. When I wrote this recipe to post it in my blog, I made a little research (thank God there’s Google! :D) and found out that American Style Strawberry Shortcake is a scone or biscuit-like cake which is cut in half and then filled with whipped cream and sweetened strawberries, while Japanese Style Strawberry Shortcake is actually a layered sponge cake with strawberry and whipped cream filling plus whipped cream frosting! Sounds like Victorian sponge cake for me, but it tastes slightly different.

Ingredients

  • 1 recipe of Sponge Cake
  • 400 ml heavy cream
  • 50 g confectioners’ sugar
  • 200 gr strawberries
  • Simple syrup. You can make it by yourself. Simply mix ¼ cup of sugar and ¼ cup of water in a saucepan and bring the water to a boil, while stirring, until the sugar has dissolved. Remove from the heat and let it cool.
  • Rum (additional)

How to Make

  1. Prepare your sponge cake. Wait until it’s completely cool.
  2. Make the whipped cream for filling and frosting. Put the cream and sugar in a mixing bowl and whisk them at low speed (if using mixer) until slightly thickened. When it forms soft peak, whisk the mixture at high speed until stiff. Remember, you have to keep the cream cold before it’s being whisked. Room-temperature heavy cream won’t get stiff though you’ve whisked it for hours!
  3. Reserve 6 to 10 strawberries for decorating the cake, and slice the remaining strawberries into thin slices (about 4 slices per strawberry).
  4. Split the sponge cake horizontally into 2 layers.
  5. Place one sponge layer cut-side up on a cake board or serving plate and lightly brush the surface with the mixture of simple syrup and rum (if you like). It keeps the cake nice and moist.
  6. Spread a thin layer of whipped cream over the cake layer and arrange the strawberry slices over the surface.  Spread an additional layer of whipped cream over the strawberries.
  7. Brush the cut-side of the second layer with the simple syrup and place it over the first layer.
  8. Frost the sides and top of the cake with the remaining whipped cream.
  9. Decorate the cake as you like with the reserved strawberries. This is my favorite part! 😀