Buffets and Deep Fried Sushi

In my small city I call home, we have the privilege of housing one, yes one, buffet. It consists of five main sections. The first section consists of two large vats with filled with soup (flavours change every few days, but it is usually pumpkin, leek and potato, or minestrone), a large basket filled with crusty bread rolls (butter and jam) crotons, and some boiled white rice. Although the pumpkin soup can be magical, I found a couple of times that the soup has been rather thin. Being a buffet in such a small city, I realise they must struggle to make a profit, but at least they could keep the soup thick.

The next section of the buffet is rather small; it too, has two large vats. One is filled with a beany concoction, and the other is rather thin tomato mince sauce. This accompanies the nachos and spaghetti, which are situated right next to each vat. This section also has a bowl of mysterious grated cheese.

The next section is much larger than the last, and it is filled with salads. They do have variety with different flavoured pasta, cous cous, vegetable and rice salads, but I find that most are covered thickly in sauces and dressings, which end up taking the flavour away from the actual ingredients. This is a bit of a let down, as well as a weight gaining exercise. The section also contains a small spread of seasonal fruit, and a bowl of canned pineapple pieces. The salad section also has sushi, but it is only vegetarian. It does taste great, and I always find myself tucking into a piece or two when scanning the bowls of salads in which I will later indulge.

The second last section contains hot food. It is about the same size ad the salad section, but contains triple the calories. This section is packed full of greasy (but crunchy) chips that have been drowned in salt. It has fried chicken wings (which are extremely awkward to eat, so it’s something you would not eat if you are trying to show class. But then, why would you be at a buffet if you wanted to show class? Moving around the hot plates, you find some sort of sausage casserole, mashed potato which looks like it comes out of a packet, some fried rice which lacks genuine flavour, greasy fried fish, some shrimp slices and *drum roll please* FRIED SUSHI!
This makes this restaurant go from a C grade to a B grade in my books. I was very sceptical when I tried my first piece as sushi, too me, is suppose to be served cold filled with fresh vegetables and fresh fish. However, I was remarkably surprised at the taste, and with the compliment of the sweet chilli sauce. This combination blew me away. Every time I go there, I enforce (whoever I’m with) to grab at least one piece. Its crunchy exterior contrasts with the much softer innards. Delicious

The last section, which is shunted away to the far wall, is desserts. This is seemingly basic; there is a heated tray of apple crumble in which seems to have gotten itself a name. Though I find that the chucky apples don’t make the dessert successful, and the crumble to apple ratio is in the crumbles favour, which is disappointing. The next dessert item is a bowl of raspberry jelly (this flavour never changes and as I’m not a fan of jelly, I’ve never tried this), followed by a bowl of overly whipped cream. This is proceeded by a generous plate of cake (the flavour various between chocolate or carrot). Either way, I always give myself a generous helping of. (I have been known to full a dinner plate with the cake, and also, to take some home in a napkin Shhh!) The last, and most important part to any dessert, is ice-cream. They have an awesome soft-serve ice cream machine, with has compliments of ice-cream cones, sprinkles, chocolate chips and sauces (various between chocolate, caramel and strawberry). This has been the soul of many magical creations, and many hours of fun.

One thing I love about buffets is that you can experiment with flavours and ideas. (E.g. making an ice-cream sundae with gherkin, or olives XD) It also means that you can create some pretty wicked fear factors as well (all of which I have won!) My sister once gave me a piece of fried fish, with chilli sauce, ice-cream, chocolate sauce and a drizzle of pumpkin soup. Lets just say, I took her 2 dollars with much pride hehe.
I gave my mother the idea once to create a banana split, and the look on her face made me think I just solved world hunger (well, perhaps for her anyway hehe). It sucks that we only have one buffet in my small city that I call home, but at least we have one.


(This is a picture i found off the net, and not one I took myself)

Ahh, TIRAMISU!!

With all the global recession occurring, and budgets being extremely tight, it’s hard to enjoy the delights of certain desserts as of their cost. I don't know about you, but where I live in New Zealand, food items, such as mascarpone are not only limited as of choice, but are on the pricey side. The 2 unspoken rules that I have with my Mother, is that I’m allowed to cook/bake/create, with her permission and as long as the ingredients aren't in short supply (e.g. we have it in the house) or, aren't too expensive. Unfortunately, Mascarpone is one of the 'expensive' ingredients. So, unless I found an alternative, I couldn't make the beloved dessert. Thankfully, my initiative kicked in, and I decided to just use whipped cream instead of the mascarpone.
That idea, equals WIN!

After making trifle (My sister and Father's favourite dessert, I personally don't see it myself) for Christmas, we had some left over sponge and cream. I really wanted to try Tiramisu, as of seeing it on the net on various other food blogs, and hearing about it through TV shows. So, I devised a plan, went online in search for a tiramisu recipe without mascarpone. As suspected, I found none that used ingredients I had in the house. (Sour cream and cream cheese where used, but I didn't have them in the fridge). So, I took it upon myself to just 'Go with the flow' and make a Tiramisu without using Cream Cheese or Mascarpone, but by using ordinary cream. I can’t say I know what texture and taste a proper Tiramisu is meant to have, but the ‘cream’ tiramisu was certainly delicious. The cream was light, and had a mousse like texture and the sponge was moistened with the coffee/boiling water, so it had similar texture to a trifle, but tasted of delicious chocolate and coffee!
My family didn’t complain about the taste, in fact my dad went back for seconds, and he doesn’t even like chocolate or coffee.


































Ingredients

2 Eggs
300ml Cream
250gm Sponge, cut into cubes
6tsp Sugar (3tsp per egg)
5 tsp Instant Coffee Powder
2tsp Icing Sugar
1 Cup Boiling Water
1/4 Cup Grated Chocolate, or Chocolate Chips etc.


Method

1. Whip the cream and then fold in 2tsp of icing sugar.
2. Separate the two eggs, then add the 6tsp of sugar to the egg yolk. Beat till yolk thickens and is whiter in colour.
3. Beat the egg whites till stiff peaks.
4. Spoon the yolk mixture, 1 Tbsp at a time, into the cream mixture. Fold in after each spoonful.
5. Add 2-3tsps of instant coffee (to taste), and the chocolate, folding in.
6. Fold in, spoon by spoon, the egg white into the cream mixture.
7. Mix the hot water and remaining coffee essence into a shallow dish, stirring till coffee essence is dissolved.
8. Dab the cut sponge in the coffee so it soaks up a little of the water and coffee.
9. Layer the sponge in a bowl, then top with the cream mixture, then more sponge, and then end on the cream.
10. Sprinkle with cocoa powder (or sweeter drinking chocolate) for a garnish.
11. Chill for 5 hours before serving.


~Caker~

The Gingerbread House

So, as Christmas has just passed, I finally indulged in eating my treasured Gingerbread house (that’s walls and roof actually stayed in tack!!)
A year ago (2008), in cooking class at school, we were given the Christmas task to make Gingerbread houses. Unfortunately, carrying a house made of gingerbread, with non-dried icing and bits of M&M's around 4 other classes can only lead to a disaster. I did manage to take the house home (After fending off my friends) but it was in 7 pieces (a side of the house broke) instead of the proposed one. I did manage to glue the various pieces back together, and took some photos of my amateur house. I had big hopes for the gingerbread that was, and was fully gutted at the result. As you can see, it was a bit of a disaster.



































This year (2009) however, I was determined to create a grand house. A house that stands up longer than 5 minutes, a house with class and dignity. After booking out the kitchen (By which I mean, I told everyone to NOT go into the kitchen whilst I was there... luckily my parents were at work and my sister watching various You-tube videos), I started the delicate process of baking the cookie dough. The recipe I used though didn't have much ginger in it, so I added an extra 3tsps! Honestly, who wants non-gingery gingerbread?! (The recipe made extra, so I was able to make Gingerbread men, Teddy Bears, and Trees. All of which got decorated) =)
After spending 2 hours baking the walls and roof, I began the construction of they golden mansion *cough* I convinced my boyfriend to come around, and help me to connect the walls together, and stick the various decorations on the plain walls. Any way, as it turned out, I managed to get bits of icing EVERYWHERE, whilst he sat there in amusement to the mess I had just created. Of course, one must sample and taste the delicious candies, before placing on the house. We only wanted to use the 'Cream-of-the-Crop'.
I found that it wasn't as hard as I had remembered when I was in cooking class. I think that was because I had all the time in the world, whilst at school I had an hour to bake the gingerbread, and then only a mere hour to decorate!
Anyway, I made the gingerbread house, and to my family's approval, we all ate the glorious beast. My sister and I ate the roof (no surprises there) and my parents who have apparently 'Left Their Childhood Behind' and 'don’t Find Gingerbread Houses Exciting' definitely did not say no to a wall each. Of course, leaving to walls left, and me being the baker, I ate both. XD
All in all, I think I have just started the ritual of making a Gingerbread House for Christmas.

















































The Recipe for the Gingerbread House is:

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 1/2 tablespoons orange zest
• 2 tablespoons dark corn syrup
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Directions

1. Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. (Or us Place cookies 1 inch apart on the prepared cookie sheets.
2. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

~Caker~