Merry X'mas....My Roasted Turkey

Hi all....I've been missing for along time and I hardly bake when I got back..;p I had a wonderful holiday and how I wish it'll be longer. Another week, and I'm back to reality...haha! Back to my daily routine...boring..;p Well, hopefully I have a wonderful year ahead and I'll like to wish everyone has a wonderful 2012 too...:)

Okay, here's my post, I think it's the only post in December...hehe! Its roasted turkey for tonight's X'mas Eve gathering with my dear dear friends. This is my first attempt of roasting a turkey and it was done mainly with my own version of taste. Hopefully everyone will like it tonight...;p

Looks alittle burned huh...LOL!! My silly oven or silly me?? I'm not too sure. Anyway it does look alittle tempting right...hahaha! Garnished with some greens (broccoli) and yellows (baby potatoes) so it doesn't look that dull.
Here's the recipe of mine.....
1 turkey (about 14 pound)
Marinate with...alittle minced garlic, salt, black pepper & paprika for at least 3 days so that the meat will absorb the marinated ingredients well.

For stuffing:
2 large onions (sliced)
2 celery ribs (chopped)
some fresh mushrooms (sliced)
1/2 cup fresh parsley (finely chopped)
some chicken broth
4 slices bread (cut into small cubes)
1 tsp salt
1 tbsp chicken seasoning
1/2 tsp black pepper
** Butter for saute the ingredients above.
** Some melted butter for rubbing the turkey.

Method:
~ Saute onion, celery, parsley and mushrooms with butter until tender.
~ Add in chicken broth and seasoning, mix well. ( Add the chicken broth slowly, so that it won't be too watery)
~ Add in bread cubes and mix well.
~ Stir in enough chicken broth to reach desire moistness.
~ Stuff into turkey and place remaining stuffing ingredients outside turkey.
~ Place on tray (breast side up), rubbed with melted butter.
~ Preheat oven at 250'C at grilled and grill the turkey uncovered for 2-3 hours until meat tender. Cover the top with aluminium foil if turkey turns brown too quickly.
~ Grilled additional for 40 minutes (covered with aluminium foil)
~ Turn the oven to "bake" at 200'C, (uncovered) further baked for another 10 minutes or until well cooked.
~ Pour out the pan drippings and thicken it with some cornstarch for gravy.



A look of the juicy meat....:)

I'll like to wish everyone a Happy Merry X'mas, and may Santa grant you all your wishes!!

Cheers!!

Mango Yogurt Chiffon Cupcake

It's almost time for me to travel...YEAH!!! And all these while my attention and my mood are all focus on my coming trips...LOL!! Pardon me...;p This year's trips are alittle different, that is I got to get away for few days with my dear hubby then another one with my dear daughter and cousins....Oh I just can't wait!!
Right, before I disappear next week, here's my last post for this November...^^....then I'll be back for the X'mas and New year posts!!

This was a cake that I wanted to bake so much since last 2 weeks but never got to do it until I read about Ann's (Anncoo Journal) post last 2 days. Mine was alittle different, but similar to a chiffon cake.

This cake was so fluffy and moist and I definitely will make it again. It shrink abit after cooling but the texture was still good. Have a look below while my cake was "growing" in the oven...:)

Recipe:
160g mango puree
40g fresh mango (cut into small cubes)
4 egg yolks
60ml plain yogurt
8 tsps corn oil
1/2 tsp mango essence
35g sugar
80g self raising flour

4 egg whites
1/2 tsp cream of tartar
75g sugar

Method:
~ Whisk egg yolk, essence and sugar until light, then add in corn oil and stir well.
~ Add in mango puree and mango chunks and mix well.
~ Mix in yogurt, mix well and fold in flour and mix well. Set aside.
~ Whisk egg white with cream of tartar until bubble forms. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
~ Gently fold in egg whites into egg yolk batter until well blended.
~ Spoon batter into prepared cupcake moulds and bake at preheated oven at 160'C for 30 minutes.
~ Remove from oven, invert cake until completely cooled.

Got to go...wish you guys have a wonderful year end holidays....Enjoy!!!

White Wine Cheese Cake

A special cheese cake for a special friend!! This was bake a day before the celebration, and I has been cracking my head for what cake to bake for my dear friend for her early birthday celebration. Then she requested a cake with alcohol...hmm, tiramisu? No no...not again! Then when I was searching through my recipe books, this cake just came to my mind! Yes!! a wine cake!!
I've baked this cake more than a decades ago for my dear vocal teacher, which I remembered that his comment was "GOOD"!!! So I've decided to bake this for the birthday gal...:)

Got a good quality white wine from the store nearby and got some fresh rapsberries for decoration. Well, not much decoration here, and I don't think a rich wine cheese cake will go well with cream or chocolate. So, lets just made it simple!

This recipe was actually founded from the web long time ago. (really more than a decade)
Here comes the recipe....

200g digestive biscuits
100g butter (melted)

~ Wrapped the 9" round ring pan with aluminium foil.
~ Crushed the biscuits and mix well with melted butter and press it formly onto a 9" round ring pan.
~ Leave it aside while prepare the cheese fillings.

500g cream cheese
2 eggs
90g sugar
2/3 cup plain yogurt
1&1/3 cup white wine (get the best one)
2 tbsps cake flour

~ Cream the cheese and sugar till light.
~ Add in eggs one at a time. Blend well.
~ Add in yougurt and wine and mix well then fold in the flour.
~ Pour into prepared tin with the biscuits base.
~ Bake at 170'C for 60-65 minutes. Remove from oven and let cool before chilling in the fridge overnight.
~ Remove from pan and decorate as desire.

The texture was really rich and if you like wine, this is the recipe you must try. Trust me, you'll love it!! So what are you waiting for, this is best to serve during X'mas gatherings after your turkey meals...hehe!

Cheers!!