News from Salt Part 5, from Alix Blair, Guest Blogger

Hello Blog: this will be short. We're in the final week. The six day count down. All work is due, in it's finality, next Wednesday at 5pm.
Next Thursday is our show of student work, Friday's the "graduation".
I am and will be more so, a zombie-- which is so painfully when it's the most beautiful sunshine summer weather outside.
I will emerge like some mole creature once all this radio work is fully-edited and bounced to an mp3 and done.

May in Maine for those who get to go outside

Passion Fruit Chiffon

I bought five passion fruits week ago then left it at the room temperature to ripe. The passion fruits filling could fill up 250ml of glass. It's great!

I used them to make some chiffon cake. This is my first attempt on making chiffon cake by using the passion fruits, and it's really refreshing.

I made two of 17cm chiffon. One for myself and another for my friend who taking care of me very much during my sickness.

I made simple decoration with some passion fruits for topping. If you don't mind to eat the seeds, it's really refreshing dessert and smell so good!

Recipe:

Egg white mixture:
110g egg whites
55g sugar
5g corn flour

Egg yolk mixture:
40g egg yolks
36g vegetable oil
50g passion fruit
55g plain flour
Decoration:
200ml whipping cream
20g sugar powder
some passion fruit juice without seeds
some left over passion fruit

Method:

1. Scoop out 50g of passion fruits and set aside.
   
2. For the chiffon cake, mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth.


3. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.


4. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)


5. Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160'C preheated oven for 40 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. .
   
6. Whip the cream with sugar powder until thicken, then mix in some passion fruit juice without the seeds.


7. Cream the chiffon cake then deco with some leftover passion fruits on top of the cake.
   Keep the cake in the fridge it could last for 4 days. Best serve in 3 days.

Instant Badam kheer

It is a milk based dessert where ground almonds are cooked in milk,with sugar and cardamom.It's easy an sweet drink and suits for many occasions. Quantity of sugar can be adjusted to your taste.Making a Badam kheer is not a tedious process.I made it in 15 min.I tried with instant Badam mix powder.It came out well.I am sending this dish to Sanghi's FIL-MILK" EVENT.
Being a mother I am Dedicating this recipe to my son Ram,Because he loves All kind of Milkshakes and Kheer.Always he ask me to prepare some shakes.



Here my recipe



Ingredients:

Milk-1 tin(1000ml)
Sugar-1 cup
MTR badam mix-120g
Badam flakes-4 tsp

Preparation method:
1. Boil the milk in heavy bottomed vessel or Nonstick vessel.
2. Once it starts to boil add Badam mix powder and mix well.
3. Reduce the flame into low and keep stirring,til the milk reduce to half of
its quantity.
4. Now add sugar and allow it to mix properly.
5. Switch off the stove,garnish with almond flakes.serve hot.
6. Refrigerate the same for cold Badam milk.