Cookbookmaniac
  • Homemade XO Sauce
    Asian Recipes
    Homemade XO Sauce
    This sauce is considered the emperor of all sauces in Hong Kong. Many chefs create their own version and keep the recipe with absolute secrecy. Here is my homemade version that will set your tastebuds on fire. This sauce is nothing like the gooey sauces that you find in the supermarket aisle. It is full of flavour and fire. With just a couple of tablespoons it can transform your stir-fry vegetables from bland to WHAM! You can add some to your fried rice for something different or dip your dumplings into it for a special kick. You can even dollop a bit onto some fried eggs. It is also a fraction of the cost of the store bought variety that can vary in quality. continue reading for recipe  
  • Not a Scotch Finger Biscuit
    American Recipes
    Not a Scotch Finger Biscuit
    What's with the name? When I made these delicious biscuits I declared to Pizzaboy that they tasted like Scotch Finger biscuits. He shook his head in disagreement and said, "Its not a scotch finger." Both of us couldn't remember the last time we had eaten a scotch finger and made sure we bought a packet on our next trip to the supermarket. Well, it turned out not to be the same as a scotch finger. It was less crumbly, more wholesome and just as cheerful. The malted milk powder and cream cheese made it just that bit more special. It also tasted spectacular dipped in a cup of tea. Not a Scotch Finger Biscuit Adapted from Martha Stewart's Cookies 2 3/4 cups (315g) plain flour 3/4 cup malted milk powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (225g) unsalted butter, at room temperature 85g cream cheese, at room temperature 1 cup (225g) sugar 1 large egg, at room temperature 1 teaspoon vanilla extract 1/ Preheat oven to 150degrees (350F). 2/ Sift together the flour, malted milk powder, baking powder and salt 3/ With a stand mixer on medium speed, beat the butter and cream cheese together until creamy. Add the sugar at a steady stream. Add the egg and vanilla extract. Reduce the speed to low and add the flour mixture and beat together just enough to combine. 4/ Transfer dough to a pastry bag fitted with a star tip. Pipe 5-6cm (2.5 inches) strips onto baking sheets,…
  • Chocolate Brownie Cake with Fresh Strawberry Whipped Cream – Chocolate Lovers United
    American Recipes
    Chocolate Brownie Cake with Fresh Strawberry Whipped Cream – Chocolate Lovers United
    Brownie recipe taken from allrecipes.com Fresh Strawberry Whipped Cream recipe is an original from cookbookmaniac.com Brownies are a blessing to the home baker. You get a superior product with a minimal amount of effort. Instead of dressing it up, it is best left the way it is. Therefore the cake is prepared and baked in almost no time, and your chocolate craving is satisfied sooner rather than later. There are so many varieties available. There are the gooey and fudgy kinds, or the chewy and cakey. Even ones filled with nuts, raisins or rum. I have tried many types (being a chocolate lover) and I have to admit I love them all. There is no mystical science to making brownies, the only rule that seems to pervade every recipe that I have come across is to take the brownies out of the oven when the aroma of it baking hits the air. This is because many of the compounds that give chocolate its flavour are highly volatile and easily lost. The brownies will continue to cook for a few minutes from residual heat, it is best to remove brownies from the oven as early as possible, generally when a toothpick test still shows a few moist crumbs. CHOCOLATE BROWNIE CAKE 2 cups caster sugar 1 cup unsalted butter, softened 2/3 cups cocoa powder 1 teaspoon vanilla extract 4 eggs 1 cup plain flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/ Take butter out of the fridge and allow it…