Friday, October 4, 2013

Korea Chocolate Bread 초코 버터 브레드 |Tom n Toms Style|

It's FRIDAY FRIDAY FRIDAY. It is also the last day of this blogging week :(

I'm surprised that I've been able to keep blogging for a week because so much has been happening, and I've just been so swamped and busy as well. But it's here. day 5 of recipes, and I'm really happy to share this one with you guys. Especially after  the response I got for a similar recipe I shared earlier.

I shared the Tom n Toms Honey Butter Bread a while back, so today I've come back to cap this week off with the Tom n Toms Choco Butter Bread. This one is just as indulgent, if not more because of the chocolate. And the version I share with you may be best left to group gatherings because you will drown in the richness of the dessert.

You know the drill, it's time to get started

5cm thick piece of white bread (white tastes best)
4 tbs butter
4 tbs nutella ot any chocolate spread
2 tbs chocolate sauce
2 tbs strawberry
1 scoop vanilla (or chocolate) ice cream or whipped cream (from a can is fine)

1. Preheat the oven to 180 C.
2. Spread butter on one side of the bread.
3. Cut the bread into 9 cubes and keep the shape of the bread.
4. Put the bread into the oven for 10 minutes or until golden brown.
5. Spread nutella on the buttered bread.
6. Place scoop of ice cream on the centre, or a generous amount of whipped cream. Top with lashings of chocolate and strawberry sauce. Serve immediately.

And there you have it, another delectable Tom n Toms creation to enjoy at home.

THAT is it. I hope that you have enjoyed my week's worth of blogs because it certainly has been fun to be sharing some of my favourite little snacks and tid-bits with you guys this week. This week I've been sharing things that I would usually deem to small or easy to make for a normal recipe, but with the nature of this weeks posts I think it has been OK.

Please do continue to scroll through all the recipes on the blog if you would like more, especially because I don't really know when I'll be back with another post :/ But please do remember to stay safe, healthy and happy. 

Thursday, October 3, 2013

Chai Tea Frappe

Hey everyone, I can't believe that tomorrow will be the last day of this blogging week. I can't believe that a week has gone by so quickly. WOW, I was planning to get so much done in this week but most of it just hasn't happened.

Anyways I've been getting this blogging week done which has been good :)

I hope that you like me putting more substantial food on the blog yesterday, although today I've converted back to posting about a drink. I only tried this drink out about 6 months ago, but I have been hooked and I will order it whenever I see it on the menu at a cafe. So I thought that it would only be right for me to share it with you guys as well, especially since it is snack week.

It's the chai tea frappe, or smoothie as it is also known. It's the refreshing hot drink that we all know and love transformed into a cool refreshing version for the summer months. It's got tea goodness, along with the hint of spices and the nice refreshing hit of ice to keep you cool, calm and collected through the heat.

2 cups of chai tea, brewed and cooled
1 cup of almond milk or full cream milk
1 scoop vanilla ice cream
4 cups of ice cubes
1 tbsp of honey or sweetener
1 tsp vanilla extract
whipped cream
cinnamon to garnish

1. Pour the milk, tea, ice, honey, ice cream and vanilla into a blender.
2. Blend until the mixture is smooth.
3. Pour the drink into serving glasses and top with whipped cream and a sprinkle of cinnamon to garnish.

And you are DONE. A simple chai tea frappe at home.

I hope that you enjoyed today's recipe. It was more simple than all the others so far, but it is still as good and delicious because it is so simple. Stay tuned for the last installment of snack week tomorrow. 

Wednesday, October 2, 2013

Japanese Potato Salad

I hope that everyone has been having a pleasant day so far, because it is certainly going to get bettor once I tell you about today's recipe. Unlike the other days today is going to be a bit more effort and work...only a bit more but I assure you the end product is worth it.

You may never convert back to the usual potato salad after you try this. Today I'm going to be posting about the Japanese potato salad. For those of you who may have tried this before you may know that it is a lighter and creamier version of the usual Western potato salad. It's just as delicious though and it perfect to eat as a snack in the spring or as a side dish all year round.

Unlike the usual Western potato salad being really rich and acidic the use of Japanese mayonnaise Kewpie means that the dish is kept light and more mild in terms of taste.

I really just want to share with recipe with you so let's go!

3 medium potatoes (any will do)
1 small carrot
1 small cucumber
1/2 brown onion
1 egg
1/2 cup Kewpie mayonnaise
salt and pepper to season

1. Place washed potatoes and carrots along with the egg in a pot of salted water to boil for 10 minutes. Remove the egg after 10 minutes and continue to cook the potatoes and carrot until cooked through
2. Peel the egg and dice it up.
3. Thinly slice the cucumber, and sprinkle salt on the cucumber to dehydrate it a bit.
4. Dice the onion, not too fine though.
5. Remove carrots and potatoes when cooked through.
6. Dice the carrot and the potato with the skin on (gives it salad a wonderful flavour). Sprinkle some salt on both these and place into a bowl.
7. Squeeze the water out of the cucumber and onion and add to the bowl.
8. Add the egg and 1/2 cup of mayonnaise and mix everything together.
9. Taste and adjust with salt and pepper.

And there you have it, A simple and delightful Japanese potato salad in the comfort of your own home to enjoy all year around. It may even substitute as a lonely dinner for one on a lonely evening (we've all been there T_T)

I hope that you enjoyed that recipe today because I'm pretty sure that once you have tried this you won't want to go back to the usual potato salad. This is less dense but still so enjoyable. I hope that you've been enjoying all the posts so far because there's only 2 days left after this :(

Tuesday, October 1, 2013

Mozzarella Cheese Sticks

Hey there, I think we've had quite a few nice drinks so far so today I've decided to come up with some food food. Something that is a starter, but actual food that you can chew on. It is one of my favourite things ever, cheese sticks.

I know that not everyone is a fan of cheese, and I don't understand at all - how can you not like cheese? But anyways, these are really nice and you can always trick your non-cheese eating friends that it is fish fingers and wait for the reaction because it is HILARIOUS.

There isn't much to say about this dish other than that it is delectable, crispy on the outside and molten cheese on the inside. Feel free to choose whatever cheese you want inside, but it does work best with a soft cheese that oozes as you bite into it. I like to use mozzarella because it is my favourite, but you can use Brie or Camembert or even cheddar if you would like to.

I have nothing else to say so let's get this recipe started!

200g mozzarella cheese
100g flour
50g corn flour
1 large egg beaten
100g bread crumbs
oil to fry in
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 cup finely chopped herbs (parsley, tarragon or chives)
1/2 tsp garlic powder

1. Preheat oil to 180C
2. Combine the flour and corn flour. Season flour with salt and pepper.
3. Cut mozzarella into 16 sticks, making sure cheese is cold
4. Dip cheese into flour, then egg, into flour again, egg again and finally breadcrumbs (this will seal everything in)
5. Lower cheese sticks into flour and fry for a few minutes until the outside is golden. Drain on paper towels a bit.
6. While cheese sticks are cooking combine mayonnaise, Dijon mustard, garlic powder and herbs in a bowl and mix.

And there you have it. The perfect finger food for a party, or even a snack for yourself on a lonely movie night in. 

I hope that you guys like today's post. I can't believe I'm already on day 4 eeeeek. Anyways stay tuned for more tomorrow :D