No Churn Ice-Cream

Posted by Vivian in Dessert

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Ingredients:

• 1 litter of whipping cream
• 1 can of condensed milk (chilled)
• 1 teaspoon of vanilla extract

Preparation:

• Fit stand mixer with whisk attachment. 
• Whip whipping cream until soft peaks form.
• Turn off mixer and pour in condensed milk.
• Whisk till mixture is thick and stiff peaks form.
• Turn off mixer and stir in vanilla extract.
• Transfer mixture into container and freeze, or use as base to add in other ingredients as needed depending on flavours.

Flavour Options:

Blueberry Cheesecake

• Boil half cup of blueberry with around three tablespoons of water and 2 tablespoons of sugar.  Berries will start to burst and thicken into sauce.  Strain to remove seeds and skin.  Set aside to cool.
• Pulse soften cream cheese block using blender or chopper to break up lumps.
• Fold cream cheese into ice-cream mixture.
• Transfer  mixture into container in batches, swirling in blueberry sauce in-between.

 

OREO Cheesecake

• Break 15 to 20 pieces of OREO cookies into bits.
• Pulse soften cream cheese block using blender or chopper to break up lumps.
• Fold cream cheese and OREO bits into ice-cream mixture.

Coffee

• Prepare 300ml of concentrated black coffee.  Set aside to cool
• Chop nuts into small pieces (walnut, almond etc) 
• Fold coffee and chopped nuts into ice-cream mixture.

Ciabatta

Posted by Vivian in Bread

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Ingredients:

Starter

• 200gm bread flour
• 1 cup of water
• 1/4 teaspoon yeast

Ciabatta Dough

• 350gm bread flour
• 1 cup of water
• 1 1/2 teaspoons of salt

Preparation:

• Mix ingredients for starter dough with a wooden spoon or spatula until free of lumps.
• Cover and let it sit for 8 to 12 hours on countertop, or up to 24 hours in fridge.
• Transfer starter dough to stand mixer's mixing bowl.
• Add 1 cup of water, 350gm bread flour and salt.  Mix with paddle attachment, first at low speed for a minute and at higher speed for another 4 minutes until the dough starts to pull from sides of mixing bowl.
• Prepare a large bowl and coat sides with some olive oil.
• Transfer dough to bowl and cover.  Let dough proof for 45 mins to an hour.
• Use a well-greased scrapper, gently fold dough over onto itself and let it rise for another 45 minutes.  Repeat process once more.
• Prepare a square cake pan and line with two separate pieces of parchment paper (folded with four standing sides) forming two separate rectangular sections. 
• Flour work surface and slide dough out of bowl onto work surface gently.
• Divide dough into 2 equal portions and shape into loaves using bench scrapers.
• Transfer dough into parchment paper.  Cover and let dough rest for 20 minutes.
• Heat oven to 200 degree Celcius.
• Bake for 30 minutes until golden brown.
• Slice after the bread has completely cooled down.