Friday, 3 January 2014

Mazzy's Kitchen Festive Spirit

Happy New Year everyone!

During the holiday season, I’ve been dedicated enough to document some of my kitchen adventures so I can post them in the New Year...gosh, I still cant believe we're now in 2014. Yikes, how time flies!

Happy I ended 2013 on a good note, my kitchen and my taste buds were definitely in the festive spirit, we've been churning out rich and indulgent gourmet foods. And I’m pretty sure I've got my neighbors noses waking up to the smell of buttery goodness and probably wandering if a new cafe moved in next door.

My house had started to smell like a French patisserie from all the butter, cream, callebaut chocolates, gourmet ice creams, pastries and French biscuits I’ve been whipping up.

Strange as it seems, am usually reluctant on using refined or processed ingredients in my baking/ cooking and I always opt for organic produce but I thought since it’s the holiday season..oh why not! It’s the only time of the year I’m willing to loosen up, live a little and make a compromise. ;P....I've been worrying about my waistline though, I hope our daily surfing and gardening sessions were able to keep up with the calories...well, so far so good.

I've also been experimenting a lot with T2 Teas. I used them as flavoring in my cooking & baking. Those who know me well, I love and enjoy collecting all sorts of teas……… and I won’t hold back spending quite a bit of $ on some good quality tea. I think the most I’ve spent is about $60 on little box of an exquisite china white tea. I enjoyed every bit of it guilt free.

And all the hours I’ve clocked up in the kitchen of late is enough to justify and prove Hubby that every cent we spent for our new French Provincial Kitchen was worth it…maybe enough to even warrant a new Kitchen Aid in pastel mint color (currently highest on my wish list). I hope he’s reading this. ;P.

But I’m just so glad that our new kitchen is now fully functional after 8 months of painfully waiting for this part of the renovations to be over. I love baking and cooking so it was tough and challenging enduring the wait. But I’m so relieved it’s over and I can finally use it to my heart’s utmost desire and contentment.

So you’ll find my recipes and instructions on the provided link underneath each photo or my Kitchen Life Page, always happy to share them with you =D.


Peace & Love

French Earl Grey Ice Cream

This is the third time I have used my Frostmate ice cream maker which I bought from one of those online deals. It has served me well in the past but as I continue to experiment with different tea flavored ice creams, I’d like to replace it with a Cuisinart Ice Cream Maker

It was fun making it, requires a bit of patience…but it’s worth the wait. I love how creamy this turned out and the flavor is absolutely amazing! I love T2 teas!

This ice-cream is a perfect match with my Langues De Chat (recipe available on this blog),  no doubt I'll definitely make it again..cause Hubby absolutely loved it ;). 

Prep Time: 10 minutes
Cook Time: 15 minutes
Waiting Time: 6-8 hours
Serves: 5-6

1 cup whole milk
2 cup thickened cream
3/4 cup raw caster sugar
6x T2 French Earl Grey tea bags
5 Free-range egg yolks
1 tsp. vanilla extract


In a small saucepan, warm the milk, thickened cream and sugar over medium-heat, stirring occasionally. Once the milk/cream is steaming but not boiling, remove from heat. Place the tea bags into the pan, cover and steep for 10-15 minutes, stir occasionally. Remove tea bags.

In the meantime, in a separate bowl, whisk together the egg yolks and vanilla extract until frothy. Slowly add warm milk mixture to the egg mixture, and quickly whisk in until combined. Repeat 2-3 more times with more of the milk mixture, then gradually pour the remainder of the milk mixture and whisk quickly until combined.

Return the new milk/egg mixture to the saucepan, and cook over medium heat, stir and scrape the bottom of the pan constantly until the mixture thickens to custard consistency.

Immediately strain through a fine-mesh strainer, and then refrigerate until completely cooled at least 6-8 hours. 

Then freeze with an ice cream maker according to manufacturer's instructions.


Lemongrass & Ginger Infused Crème Brulee


1 3/4 cups thickened cream

4x T2 Lemongrass & Ginger tea bags

1 tsp ground ginger

1 tsp. pure vanilla extract

 5 large egg yolks

 1/4 cup plus 1-3 tsp. raw caster sugar

 Pinch sea salt


Preheat oven to 130°C. 

Prepare a Bain Marie by using a baking dish that’s at least as deep as the ramekins. Place a folded tea towel inside the baking dish and then place 5 or 6 ramekins on top. 

Bring the cream just to a simmer over medium heat, do not boil. Remove the pan from the heat; place the tea bags and cover. Let it steep for 10 minutes.

In a medium mixing bowl lightly whisk the egg yolks, 1/4 cup of the sugar, and a pinch of salt just to combine. Set aside.

Remove tea bags, lightly whisk in about 1/2 cup of the cream into the yolk mixture and stir for about 30 seconds, then gently whisk in the remaining cream. Add vanilla extract, stirring for about 15 seconds to blend. Keep a gentle stirring to avoid a frothy mixture. 

Pour the custard base through a fine sieve to strain out any solids. Divide the custard base evenly among the ramekins. There should be a little more than an inch of custard in each ramekin; it should not come all the way to the rim

Boil some water, slowly pour into the baking dish (don’t get any water in the ramekins) until the water comes about two-thirds of the way up the sides of the ramekins. Cover with foil and bake the brulees in the Bain Marie for 60 minutes or until set but with a slight wobble. 

Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.

To serve, sprinkle each brulees with raw caster sugar and caramelise using a blowtorch.


Langues de Chat (French Cat Tongue Cookies)

Prep Time: 25 minutes
Cook Time: 5-8  minutes
Makes: 60-65 cookies

125 g unsalted butter, softened
1 cup raw caster sugar
1/2 teaspoon organic vanilla extract
3 free-range egg whites
1 cup organic plain flour

Preheat oven to 200 C and line baking tray with baking paper and lightly grease.

In a large bowl, beat sugar into the soft butter until light and fluffy. Add in vanilla extract.

In a medium bowl, beat egg whites until stiff peaks start to form. Gently fold into the butter mixture then gently fold in the flour.

Fit a piping bag with a 1/2 inch tip and add  the batter. A Ziploc bag can also be used by snipping an inch off the corner.

Start piping 3 inch long strips onto prepared baking paper, leaving about 2 inches in-between each strip. 

Bake in preheated oven for 5-8 minutes until golden around the edges.

Remove from baking tray and place onto cooking rack.

Allow to cool completely before storing into air tight container.

Enjoy with a bowl of ice cream. =)