Profiterole with Lychee Ice-Cream and Cherry Chocolate Sauce

Are you ready for something different,
Profiterole with Lychee ice-cream and Cherry Chocolate Sauce

Hay Hay its Donna Day finally.

Do I here drum rolls? Yup, for this is one of those food blogging event that I so am excited to join since my last partaking (you can check my pizza recipe here). HHDD is a food blogging event immortalizing all the kitchen and palate tested recipes of Donna Hay created by Barbara but its now Bron that will take care of it from now. Would you believe that I never realized I have a book of her stuck in the middle of all my french and japanese cooking book. :-)

HHDD 21st edition is being hosted by Suzana of Home Gourmet, a great blogger from Portugal (I just love her dessert recipes, you should go and check). And for this edition she has chosen a delicious and a challenging theme to play with: the Chou, that fluffy thing perfect for savory and sweet recipes. If you love chou and want to join the fun you can find the guidelines here and Chou your recipe.

Choux Pastry
Adapted from Donna Hay's magazine, Issue 35

1 cup (8 fl oz) water (240 ml)
100 grs (3 ½ oz) unsalted butter
¾ cup (112 ½ grs / 4 oz) plain all-purpose flour
5 eggs

Place the water and butter in a saucepan over high heat and bring to the boil. Put the flour and beat with a wooden spoon until smooth. Preheat the oven to 180ºC (360ºF). Continue stirring over low heat until the mixture leaves the side of the pan. Remove from the heat. Pour in an electric mixer and beat on high, gradually adding the eggs until well combined. Spoon the mixture into a piping bag with 12mm (½ in) plain nozzle and pipe 2 cm (¾ in) rounds onto baking trays lined with non-stick baking paper. Bake for 15-20 minutes or until puffed and golden. Cool on wired racks.

Lychee Ice-Cream
Adapted from Donna Hay’s Ice-cream recipe , The New Cook

1 can of preserved lychee
3 cups of heavy cream
6 egg yolks
2/3 cups sugar

Place the lychees on the food processor and process until smooth. Push puree through a sieve. Place cream, egg yolks, and sugar in a saucepan over low heat and stir for 10 minutes or until mixture have thickened slightly. Allow to cool.

Fold in the lychee puree through cream mixture, pour into an ice-cream maker and follow manufacture's instructions until ice cream is firm and frozen. Alternatively, pour mixture into a metal container and freeze for 1 hour. Remove from freezer and beat mixture until smooth. Return to freezer for 30 minutes. Beat mixture again and then return to freezer until its firm.

Cherry Chocolate Sauce

250 g of dark pitted dark cherries
½ cup sugar
A pinch of cinnamon powder
1 tsp of Grand Marnier
100 g of dark chocolate
¾ cup of whipping cream

Cook over medium heat until the sugar melts, stirring occasionally. Continue to cook for another 5 minutes then remove from heat. Stir in the Grand Marnier and set aside. In a separate pan over low heat, heat the chocolate and whipping cream. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Pour in the cherry sauce. Continue stirring until well mixed.

Oh forget your diet....

Chicken curry Pizza: A perfect day for Donna's Pizza

Chicken Curried Mango and Mozzarella Pizza

I am one of the few people that doesn't like pizza. For simple reason that its too good yet lavishly rich in calories. Not that I'm concerned with my weight but I feel guilty everytime I'm indulging this italian pie that has been internationally embraced as their own. Anywhere we go we'll definitely find pizza with the local flavor of its own.

When I have learned that Joey, of 80 Breakfasts is hosting the 17th edition of HHDD (Hay Hay its Donna Day) with pizza as a theme; I was really excited to join. Not only because I wanted to show my own "pizzanality" but simply because I was never familiar with Donna Hay. (I know where on earth did I come from :-) ) I have been hearing a lot good reviews about her, her foodstyling and her recipes. But never had really the opportunity to try. And now is the time I try it myself. A perfect day for Dhanggit to try Donna's Pizza.

Care for a bite?

Chicken Curried Mango and Mozzarella Pizza

Pizza Dough (from Modern Classics I by Donna Hay page 186)

• 1 teaspoon active dry yeast
• Pinch sugar
• 2/3 cup (5 fl oz) warm water
• 2 cups plain (all-purpose) flour
• 1 teaspoon sea salt
• 1 tablespoon olive oil

- Place the yeast, sugar, and water in a bowl. Set aside until bubbles form. - Add the four, salt, and oil, and mix to form a smooth dough. Knead for 10 minutes or until smooth and elastic. - Place in a clean, oiled bowl, cover, and allow to stand in a warm place until it has doubled in size Makes one quantity.

For Pizza Sauce
8 ripe tomatoes
salt, pepper
thyme and rosemary
2 tbsps of olive oil
1 clove of garlic

In a boiling water drop the tomatoes and take them off after 3 seconds. Wash the tomatoes in running water. This procedure will help you take off the skin. Quarter each tomatoes and take off the seeds. In an electric mixer, start by throwing in the thyme and rosemary, then add the garlic. Put all the tomatoes, the olive oil ,salt and pepper and mix well.

Pizza Toppings
Chicken flakes meat from Roasted Chicken
1 small shallots
1 tsp of curry powder
salt
2 tbsps of olive oil
1 ripe mango
1 onion sliced
1 red pepper
1 ball of fresh Mozzarella

Sauté first the chicken flakes in olive oil with shallots for about 3 minutes. Then add the curry powder. Deglace the chicken with 1 tbsp of lemon juice, add a little bit of salt then turn of the fire. Spread over the pizza tomato sauce prepared over the pizza dough. Arrange the chicken flakes alternately with mango slices, onion, red pepper and mozzarella cheese. Drizzle it with olive oil and bake for 20 minutes at 200° Celsius.

Sleeping Beauty... with rosemary's aroma

Before their unfortunate trip to the inferno...:-)