Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

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Dessert - October 2007

Sesame Roll

October 31st 2007 13:37

Sesame Roll

About Sesame Roll

Sesame roll is a popular Cantonese dessert that can be widely found through out Hong Kong and Canton. In Cantonese and Hong Kong cuisine, it is a form of dim sum, or sweet snack. The main ingredient is crushed black sesame seeds, with water chestnut powder, sugar and water. It can now also be enjoy from “Yum Cha” in Hong Kong.

INGREDIENTS
Serves 2-3

160 gm black sesame seeds, rinsed and drained
160 gm water chestnut powder
5½ cups water
480 gm sugar

1. For the sesame seeds. Put the sesame seeds in a dry wok, stir-fried. Put the sesame seeds and 4½ cups of water into a bowl and whisk with a hand-held mixer until become sesame paste.

2. Mix the water chestnut powder and 1 cup of water together into a bowl, stir well and set aside.

3. Transfer the sesame paste to a saucepan and cook gently over a low heat for about half hour. Add in sugar; stir until the sugar has dissolved. Strain the mixture through a sieve and discard the residue. Leave to cool.

4. Add in the chestnut powder mixture.

5. Heat a wok with water over high heat. Brush lightly a stainless steel basin with cooking oil and pour off any excess.

6. Ladle sesame paste into the basin placed over the wok of hot water. Cook over a high heat for about 2-3 minutes.

7. Turn out and leave to cool, then roll into cylinder-shape.

8. Repeat with the remaining paste.

9. Cut the rolls into small portions. Serve.

**From “Desserts”**

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Posted By: Scarlett - Category: Other

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Blueberry Cheese Tart

October 30th 2007 10:45

Blueberry Cheese Tart

About blueberries

Blueberries are flowering plants. They are shrubs varying in size from 10cm tall to 4m tall; the smaller species are known as “lowbush blueberries”, and the larger species as “highbush blueberries”. The leaves can be either deciduous or evergreen, ovate to lanceolate. The flowers are bell-shaped, white, pale pink or red, sometimes tinged greenish.
The fruit is a berry 5-16mm diameter with a flared “crown” at the end; they are pale greenish at first, then reddish-purple, and finally dark purple on ripening. They have a sweet taste when mature, with variable acidity. The blueberry season typically runs from May to October, peaking in July.
Although blueberries are native to North America, they are now grown also in Australia, New Zealand and South American countries, and are air-shipped as fresh produce to markets around the world. Blueberries are one of few human foods naturally coloured blue.
Beginning in 2005, blueberries have been discussed among a category of functional foods called superfruits having the favourable combination of nutrient richness, antioxidant strength and versatility for manufacturing novel consumer products.

INGREDIENTS
Makes one 7-inch round tart

2 shortcrust pastry
1 egg

For the filling

250 gm cream cheese
90 gm granulated sugar
2 eggs
¼ teaspoon vanilla essence
¾ can blueberries

1. Preheat the oven to 180 degrees Celsius.

2. To make the filling, beat the cream cheese until smooth, then beat in the eggs and sugar, beating well after the addition.

3. Add in the vanilla essence, stir well.

4. For the tart pastry. Divide pastry into two portions.

5. Roll out the pastry on a lightly floured surface and use it to line a 18-cm / 7-inch pie plate or loose-based flan tin. Take care to push the pastry well into the edges and make a 1-cm rim around the top edge. With a rolling pin, roll off the excess pastry to neaten the edge. Fill the pastry case with the cheese mixture and place the blueberries on top.

6. Roll out another pastry and cut it into 1½-cm strips. Arrange the strips I a lattice over the top of the filling, wet the joints and press them together well. Make a design on the rim. Brush with the egg.

7. Bake for about 1 hour until golden brown. Serve the tart warm or at room temperature.

**From “Desserts by Winnie” and “Wikipedia, the free encyclopedia”**