Desserts According to Shannon

All the different desserts that I learnt how to make and those that I experiment on

Thursday, March 14, 2013

Back again


So after working in several restaurants. I am revisiting the blogging side of me to share my experiences. Hope this time I last longer than the last

Saturday, June 23, 2007

Grilled beef kebabs marinated in red wine, rosemarry and garlic.


1Kg Rump Steak
1Kg Onions
1/2Kg Green Capsicum
1/2Kg Red Capsicum
1/2Kg Button Mushrooms


1/2 L Red Wine
75g Sliced Onion
75g Sliced Carrots
75g Sliced Celery
2 Cloves Crushed Garlic
1 spring Fresh rosemary, Finely chopped
1 Bay Leaf
10 Crushed Peppercorns
75ml Oil
Lemon Juice

Rosemary and Garlic Oil:

1 Spring Rosemary - Large - Chopped
200ml Oil
3 Cloves Crushed Garlic


1. Trim and cut the meat into 20g pieces and allow 3 pieces per kebab.
2. Soak the kebab wooden sticks in cold water.
3. Cut the onion, red and green peppers into a little bigger than the size of the meat.
4. Feed onion, peppers and mushrooms with 3 pieces of meet equally separated onto the wooden
5. Place all marinade ingredients together and pour over kebabs. Marinade for a minimum of 1

Steamed fish of the day on saffron orange rice with warm beetroot relish


1.5 Kg Fish fillet (cut into 10 portions)
10 Spring Onions
5 Chilli, Sliced thinly
5 Cloves Garlic, Sliced
100g Ginger
200ml Fish Sauce
5 Lemons, Juice and zest
50g Palm Sugar
10ml Soy Sauce
5 Coriander Roots
Few drops of sesame oil


1. Skin Fish Fillet. Remove the bones
2. Finely chop the coriander roots
3. Thinly Slice the white section of spring onions and slice the green section for garnish
4. Place the coriander leaves and green spring onions in the cold water in the fridge
5. Mix the lemon juice, zest, palm sugar, fish sauce, soy sauce and sesame oil.
6. Place the fish fillet on a tray and put the thinly sliced spring onion, chilli, coriander root, garlic
and ginger on the fish.
7. Pour a small amount of the lemon juice juice, zest, palm sugar, fish sauce, soy sauce and
sesame oil. Mix ober each piece of the fish
8. Cover the tary with a foil and into a moderate oven for 8 to 12 minutes, depending on the
thickness of the fish.


2 large beets. peeled and grated
1 cup Red Wine
1 Tabs Red wine vinegar
10 tbsp Brown Sugar
1 cup Orange juice


1. Combine all the ingredients in a small saucepan on a medium heat, stirring until mixture
2. Reduce hheat and simmer for 10 minutes
3. Strain the beetroot (Do not Discard the liquid)
4. Cool down the beetroot and place into a n appropriate container.
5. Reduce the beetroot juice until it becomes shiny and thickens slightly
6. Put the beetroot reduction in a sauce bottle and keep until required.


500ml Long grain rice
300ml Orange Juice
500ml Water
Few strands Saffron
1 Bay Leaf
1 clove Garlic
3 Oranges, Juice and zest
8 tbsp Fresh coriander, chopped
4 tbsp Fresh lemon thyme, Chopped


1. Place rice, orange juice, water, saffron, bay leaf and garlic into a pot and cook.
2. In a separate pan, reduce orange juice and zest until half
3. let rice cook and add the orange juice together with the fresh coriander and fresh lemon
4. Season to taste

Chicken Maryland Baked in Mustard and Herbs


10 Chicken Maryland's
50g Hot English Mustard
100g Chopped Fresh parsley and thyme steeped in oil and garlic
100g Fresh Breadcrumbs


1. Trim the outer bone of the maryland
2. Debone, infuse with freshly chopped herbs, garlic and oil
3. Break the hot english mustard down with a little water and liberally paint it over the
Maryland, sprinkle with fresh breadcrumbs and drizzle with the herb oil.
4. Place on a wire rack on a tray and bake in a hot oven for approx 20 mins

Friday, June 22, 2007

Lamb and quince tagine with couscous


80ml Oil
2 Kg Diced Lamb
2 Onions, Peeled and finely diced
4 Garlic Cloves
2 tsp Ground Ginger
2 tsp Chilli Powder
2 Tsp turmeric
2 Tsp Cumin
2 Cinnamon Sticks
1 Tsp Saffron Threads
4 Quinces, Peeled, Hard Core removed and quartered
5 cups Chicken Stock
4tbs Honey
4 Kaffir Lime Leaves
40 ml Fish Sauce
2 Sweet Potatoes
2 x 420g Can of chickpeas


1. Heat the oil in a large pan over a medium to high heat and cook the lamb in batches until well
browned. Transfer to a tray
2. Add the onion and garlic to the pan and cook until just soften. Stir in thr dry spices and cook,
stirring for 1 minute
3. Return meat to pan with the stock, honey, lime leaves and fish sauce.
4. Bring to boil, cover with a lid, and then place in the oven for 1 and 1/4 hours at approximately
5. Add sweet potatoes and chicpeas and return to oven for a further 30 minutes


300g Instant Couscous
450ml Boiling water
100g Butter
To Taste Salt and pepper

Place all in a bowl and wrap with a cling wrap for 4 minutes and fork it and let it cool until ready to be used

Poached Quince

5 Quinces
2L Boiling Water
1 Lemon Zest and the juice
To Taste Salt and pepper
2 Cloves
1 Cinnamon Stick
200g Sugar

1. Peel and core quinces and immediately place lemon juice over it.
2. Place all the ingreadients into a saucepan; Place weight on top of the ingredients, and poach
until tender and the quinces dramatically change color

Pan-Fried marinated Seafood in sweet chilli


Mix 500ml Sweet chilli sauce, 30ml fish sauce, 30ml Lime Juice and 90ml Peanut Oil.

Place 20 prawns, 2 medium squid tubes and 1 fillet of fish which has all been cut into the same size into a bowl and marinade with half the above marinade.

In another bowl, place 200g shrimps, 20 Green lipped mussels and 200g seafood extender (Crab meet) and marinade with remaining sauce.

Preheat a pan and saute the first set of items and when fairly cooked, add the second bowl of ingredients. Stir for awhile and dish out onto the plate.

Warm Vegerarian Frittata with house made relish

For filling, any roasted vegetables can be used. This recipe requires enough vegetables to fill a take away container. Vegetables that can be used are Zucchini, Egg Plant, Pumpkin, Sweet Potatoes, Carrots and as you prefer. The vegetables has to be cut into small cubes.

Custard Filling:

Mix 10 eggs, 600ml Cream and 300ml Milk and season with fresh herbs, nutmeg and salt and pepper.

When all the ingredients are ready and the custard is mixed, Slice 2 large potatoes as thinly as possible and use to line a cake tin or bake proof dish. Starting at the bottom and lining all the way to the sides as well.

Ones the whole tin is covered, fill with roasted vegetables and cover with custard mix.

Bake in the oven at 140 Degrees Celsius for approximately 30 minutes or until set.

Sprinkle with chees and bake for a further 5 to 10 minutes or until cheese in melted and slightly colored.

This is a lovely dish and to be served warm with Relish

Red Capsicum and Mustard seed Relish

Cut 1 Kg of red capsicum into thin slices and place in a pan with 425mls White Viniger, 20g Yellow Mustard seeds which has to soaked in hot water for 1/2 an hour. and 2 tsp corn flour and water, with 300g sugar.

Bring to boil and then lower the heat and allow to simmer for 20 minutes.


1. Place 100ml Milk and few drops of vanilla in a pan and bring to boil.
2. Cream 40g butter and 30g sugar in a basin and mix in 30g flour to form a smooth paste.
3. Return the mixture to a pan and stir to a boil over the fire. Cook gently for 2-3 minutes and
remove from stove to allow the panada to cool.
4. Mix 3 egg yolks into the panada.
5. Carefully butter and sugar 4 x 15cm souffle mould with 15g of butter and 15g of sugar.
6. Place 4 egg whites and 30g sugar and whisk to a stiff peak.
7. Add quarter to the mixture and mix in. Pour into the souffle moulds.
8. Bake at 210 Degrees Celsius for approximately 20 to 25 minutes.

Monday, March 26, 2007


This is a nice smooth dessert you can make at home. It taste like ice cream but you will not need an Ice Cream Maker

1. Bring 500ml milk and some vanilla to boil in a pan
2. Place 5 egg yolks and 105g Sugar in a large basin and whisk to gather. Add the milk in slowly,
continue to mix over a hot water bath until it coats the back of a wooden spoon
3. soak 6 gelatin leafs in cold water, drain and add to mixture, stir until dissolved and strain
4. Place 500ml cream in a basin and whip lightly. Fold into the egg mixture as it reaches setting
point. Pour into lightly oiled almond moulds and place in fridge to set
5. De-mold rhe bavarois and decorate with 200ml crème Chantilly

Anglaise Sauce

This Sauce goes very well with almost all desserts and it is easy to make

1. Place 1L Milk and a few drops of Vanilla essence in a pan and bring to boil.
2. Place in a basin 125g Sugar and 9 egg yolks and mix together.
3. Pour in the milk into the egg mixture and mix quickly and throughly
4. Continue to mix over a hot water bath until it coats the back of a wooden spoon.

Sticky Date Pudding

This recipe is dedicated to For Wei Yi.

This is a great recipe to eat with Butter Scotch Sauce(Please use the current recipe for sauce)

1. Chop 1Kg Dates and soak in 1L Hot Water. When Cool add in 8g Bicarbonate Soda
2. Cream 440g Unsalted Butter and 740g Castor Sugar and leave aside
3. Sift together 440g Biscuit Sugar and 440g Self Raising Flour, Add 600ml eggs alternatively
with the flour so the mix does not curdle
4. Bring to boil 1Kg Brown Sugar, 600g Unsalted Butter, 740ml Cream and 12ml Vanilla
5. Mix The Dates, Batter and Flour mixture together and bake at 180oC
6. Half way through the cooking process pour on thee sauce and return to fully bake.

What I did was fully bake the pudding and then pured the Butter scotch sauce over it and ate it hard. I think it is better this way.

Try it and let me know how it went

Wednesday, March 14, 2007

Crème Brulee

1. Place 500ml milk, 500ml cream and some vanilla essence and warm.
2. Mix 6 eggs , 4 egg yolks, 120g sugar and 100ml milk, and stir throughly
3. Pour the custard into ten pie dishes and place in hot water bath
4. Bake in oven at 165oc to cook until set (30-45 min)
5. Dredge the creams with the icing sugar and glaze under the salamder
6. Serve on a clean plate

Crème Caramel

1. Place 200g sugar and 100ml water in a pan and boil until golden brown, then add another 50ml
boiling water.
2. Pour the sugar into 10 molds
3. Place 1L milk into a pan and warm
4. Mix 8 eggs, 120g sugar and some vanilla in a bowl and add in the warm milk while stirring
5. Pass the mixture through a stainer and fill the molds
6. Place in the oven and at 165oC to cook and set (35-40 mins)
7. Remove and allow to cool in refrigerator
8. Loosen edges and drop unto a plate


This is a very delicious biscuit type food and it taste like ice cream cones

1. Mix 100g of Icing sugar, Cake flour and egg white. Then pour in 100g melted butter
2. After mixing a smooth dough, shape to a desired shape and bake at 190oC

You can draw our your desired designs on a cardboard and cut out the inner pert neatly as you will need to use the outside piece as a stencil. Once it starts to get brown on the edges then it is ready to remove from the oven

When it comes out it is still soft and you can shape it to what ever design you desire. If you see below i shaped some petals on the cardboard and spread the batter over it, after baking I shaped it as a petal will look like and doing 2 at a time was a good idea as it cools really quikly then it will be hard and you can't do really much.

I used sugar as the stem of my flower, to make the stem just melt sugar and pull it to a desired shape.

Wednesday, March 7, 2007


After the parfait is done, remove it from the mold and you can decorate it with brandy snaps and strawberry coulis. My Parfait was done in a shape of a heart.

Bombe Alaska

This is quite hard but interesting dish to make.

Firstly buy or make Ice-cream, easier to buy and get any flavor or multiple flavor you like.
Line a small bowl with cling wrap, and leave your 1st choice of ice cream outside to melt a little, I guess it will not be too hard in malaysia for it to melt. then place the ice cream into the bowl, If you are doing 1 flavor then fill it to the top, if not 1/3 or 1/2 then alow to freeze before placing another flavor on top.

Then allow to freeze until ready to use.

Now you will need to get 250g sugar and fill enough water to to cover sugar slightly, and melt until 118 degrees.

While melting the sugar, whisk 5 egg whites until soft peak and add in the sugar syrup slowly pouring and mixing at the same time and continue to whisk until hard peaks form.

Then remove the frozen Ice cream and place unto a desired serving dish that can be placed into the oven. Cover with the Italian meringue either with a spatula or a piping bag.
When the ice cream is covered, place in hot oven until the meringue is slightly brown. another method is to use a blow torch and brown the meringue right off the plate.

Then it is ready to serve. In the picture above I used the Brandy snap as a base and raspberry sauce to color the bottom of my plate.

Raspberry Coulis

This is a simple yet wonderful sauce.

Just get some stock syrup which is
125g water and 125g sugar, boil it together until desolved.

then for the raspberry (You can also use any other berries)
Place 1kg of raspberry into the stock syrup and boil and mash to get the full flavor, after cooking run through a sieve to get the juice only, the remainder can be eaten by yourself or thrown away.

Wasn't that easy.


Parfait pronounced as par-fay is a dessert like ice cream. Very easy to make and nice to eat.

Firstly get 10 egg yolks and 5 whole eggs and mix together with 400g sugar and a teaspoon of vanilla essence in a stainless steel bowl.

Using a wire whisk, place the bowl over a pot of boiling water without the water touching the bottom on of the bowl (You would only require the stem and as you need consistent steam it is good to leave the pot over the water) you will need to stir consistently and do not leave the egg to burn. the mixture will start to thicken and mix until you can form a figure 8 (just using the whisk lift it up and right 8 on the mixture and you can see the number 8 before it resolves away. The you will know it is done, or you can lift up th back of a wooden spoon from your mixture and run your finger through the middle, you should be able to see the wooden spoon clearly where your finger went through and the mixture left on both sides of the finger trace mark should stay as it is and not spilling back to the middle.

Now you will need to add in 5g of desolved gelatin and place in the fridge to cool. While cooling whisk egg 10 egg whites until stiff peaks forms.

Fold in the egg whites into the cooled mixture.

when that is done you can put in your own flavor, but i got 5 table spoons of coffee and some rum and desolve it and added into the mixture.

Place the mixture into small bowls or cups, firstly lining the molds with cling wrap so that the frozen parfait will be easy to remove later.

Freeze and wallah ready to be eaten. It will be just like Ice cream.

Brandy Snaps

Brandy snaps are really easy to make, goes very well with ice-cream. And gives that very nice colour.

How to make?
Just place 50g golden syrup, 50g butter and 50g sugar and melt over the fire, don't burn it.
when cold enough to touch with your fingers get 50g flour together with a teaspoon of ground ginger and mix it with the melted mixture.

after mixing together add 8ml of brandy and place in the fridge for about 30 min, or until ready to use.

When required get a baking tray and line with a sheet of grease paper or wax paper. then get the mixture from the fridge and make it to small balls and place on the trays far apart as it will spread when cooking.

When you take the mixture out of the fridge it will be hard but in a short time it will get soft, Note: if it is too soft it will not stand as a ball, and you don't want that.

bake in the oven until golden brown, it will be really soft when you take it out but try to take the paper out from the pan and place it on the table, before it cools make into shapes that you require, when it is cold it will be very hard and it could break.

To make it into a cup shape, turn a glass upside down or you could use the back of a bowl. let it rest and you can arrange the frill to look nice. Please remember you only can shape it when it is warm or hot, when cold you will be stuck with the shape.

Thursday, March 1, 2007

Banana Flambe served with Pancakes and Sabayon


Banana Flambe
1. Slice banana into half and place into heated 50g butter in the pan
2. Sprinkle 175g of sugar on the heated banana until caramelized.
3. Remove the pan from heat and add 25ml of brandy and ignite.
4.Add 30ml of orange and juice of 1 Lemon to pan and continue to heat for 1 minute
5.Serve on a warm plate and pour the balance source.

1. Sieve 250g of flour and a dash of salt into a basin.
2. Add in 2 eggs and 500ml milk and strain after mixing
3.Add in 50g of melted butter
4. Allow to stand for 1 hour before using

1. Place 8 yolks and 150g sugar in a bowl and mix thoroughly
2. Add (100ml masala/ 100ml Rum ) and 100ml wine to the egg mixture and beat over a hot water bath

Butterscotch Sauce

1. Simmer 75g of brown sugar , 125ml of sour cream, 60g Unsalted butter and 1/4 vanillabean
2. Sauce is ready when slightly thicken


Champagne flavored Sorbet

1. Place 1L Water, 500g Sugar and juice of 1 lemon in a pan and bring to boil reading 22 degrees
2. After cooling completely, Add 375ml of champagne to the syrup which will read as 17 degrees
3. Place syrup in Ice Cream Machine and start to freeze, Mix in 200ml of meringue when syrup is
thicken and continue to freeze until light and fluffy

Ice-cream ; Vanilla, Rasberry and Chocolate

1. Place 2L of Milk and some vanilla in a pan and bring to boil
2. Place 500g caster sugar together with 20 egg yolks in a bowl and whisk together.
3. Add the milk and whisk continuously.
4. Place bowl over simmering water bath and cook to coat back of wooden spoon
5. Pass through strainer and cool, mixing it occasionally
6. Add 600ml of cream to the cold mixture and mix. Pour into and ice-cream machine
container and freeze, Remove when ready

Chocolate Ice Cream
If you are making chocolate ice-cream then you will need to put in chopped chocolate into the mixture before cooling

Raspberry Ice-Cream
If you are making raspberry ice-cream, then you will need to cook the raspberry with sugar and water to make the juice then blend and pour in to mixture when cool.

I also made Rum and raisin
For this just put raisin's in a sauce pan and cover with rum and simmer on a low heat until the rum is almost dissolved. then pour it into the cool ice ream mixture.

Potato Salad


2 Potato

1. Place 2 egg yolks, 5 ml of vinegar and seasoning in a bowl and whisk well
2. Add in the oil slowly to combine with mixture
3. whisk in 10ml of water to stabilize the mixture
4. add in some lemon juice.

Place dices potatoes into boiling water and cook until knife goes through
Don't over cook the potato as it will become mash potatoes

After potatoes are done, run through cold water to stop the cooking process
when potato is cool, mix in with the mayonnaise (If you plan to buy mayonnaise from the shop then you will need to add in the mustard and seasoning seperately)

Sprinkle with bacon and ready to serve

French Salad


As much Lettuce you require (Make sure they are crisp and fresh)

Vinaigrette Dressing
100 ml Oil
30 ml Vinegar
Trace Salt & Pepper

1. Place the vinegar in a stainless steel bowl, add salt and pepper
2. Whisk gradually, beating in the oil to form an emulsion

Cut a slice of bread into cubes and deep-fry in clarified butter

Mixed your lettuce into the vinaigrette, then place unto your serving plate, In the picture above I have garnished it with tomatoes and croûtons.

The taste of the vinegar has to be distinct and the salad will be awesome. Enjoy trying the recipe.

Monday, February 19, 2007

Poached Pears

Serves 4

Ingredients / Quantity

Pears / 4
White Wine / 0.150L
Cinnamon / 1 Stick
Cloves / 2
Vanilla / 1 Cap
Sugar / 0.150kg
Pear Liqueur / 0.025L


Peel the pears, leave the stem in tact, Core and wash.

Heat the wine, cinnamon, cloves, vanilla and sugar. Place the pears in a deep pan and cover with the syrup and cartouche (It is just a peace of greese paper cut to fit the pan to hold the peard under the water) held down with a plate. Poach for approximately 20 minutes.

Take out the pears.Let the syrup reduce for about 5 minutes. Lace with the pears and chill. Marinated for approximately 2 hours.

Fruit Jelly / White Wine Jelly

Ingredients / Quantity
White Wine / 0.250 L
Lemon Juice / 2 Lemons
Sugar / 0.100 Kg
Gelatine / 5 Leaves or 0.015Kg Powder
Grapes / 0.250 Kg
Strawberries / 1 Punnet
Whipped Cream

Heat the wine, lemon juice and the sugar. Soak gelatine in cold water to softer. Liquefy the gelatine over a hot water bath and mix.

Pass through a fine strainer into a bowl and allow to cool

Arrange the fruits in the wine glasses attractively, adding the cold jelly

Chill and decorate