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Having made the traditional hot cross buns many times before, I wanted to experiment and try something different this year. Of course, I thought of green tea, one of my favourite flavours. I came across quite a few recipes that paired these green tea hot cross buns with red bean paste or sweetened red beans, but I love the pairing of green tea and white chocolate. The bitterness of the tea flavour works well with the sweetness of the white chocolate and it’s not so far off from making chocolate hot cross buns. I bought some hot cross buns from my local bakery to compare with and these hot cross buns are just as or even more so, fluffy inside. Perfect warm, with a thin smothering of butter or even red bean or black sesame paste if you’re feeling a bit adventurous.

Matcha White Chocolate Hot Cross Buns (adapted from Wandercooks and Taste.com.au)
Makes: 12 Buns
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Passive Time: 2 hours

Ingredients
Matcha Dough
600g Plain Flour, Extra for Dusting
14g Dried Instant Yeast
100g Caster Sugar
25g Matcha Green Tea Powder
1 1/2 tbsp Mixed Spice
1/8 tsp Salt
250g White Chocolate Chips
50g Unsalted Butter
300ml Full Cream Milk, Room Temperature
2 Eggs, Lightly Beaten

Flour Paste for the Crosses
90g Plain Flour
4-7 tbsp Water

Glaze
80ml Water
30g Caster Sugar

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Method
1. In a large bowl, sift the flour, caster sugar, matcha green tea powder, mixed spice and salt. Then add in the yeast and stir until mixed well.

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2. In a small saucepan, melt the butter over low-medium heat. Then add in the milk and heat until the mixture is lukewarm.

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3. Pour the lukewarm milk and butter mixture into the dry ingredients, along with the beaten eggs and mix slowly until the dough starts to combine then add in the white chocolate chips and mix until the dough forms into a ball.

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4. Take the dough out of the bowl and onto a floured surface, and knead the dough for around 10 minutes or until the dough is nice and smooth. Place the dough into a large lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for around 1 to 1.5 hours or until the dough doubles in size.

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5. Once the dough has doubled in size, take it out of the bowl and knead the dough back to its original size. Split the dough into 12 equal parts (roughly 100g in weight) and roll into a ball. Then place onto a lined baking tray roughly 1 cm apart and allow the dough to rest for another 30 minutes. Once the dough has doubled in size again or near doubled in size, preheat the oven to 170?C.

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6. To make the crosses, combine the plain flour and water in a small bowl. Add a tablespoon of water at a time until it’s just runny enough to pipe. Place the paste into a piping bag and pipe onto the buns.

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7. Once the dough has doubled in size, place in the oven to bake for around 20 to 25 minutes or until they have browned on the top. Remove from the oven and place the buns onto a cooling rack.

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8. To glaze the buns, combine the water and caster sugar into a small saucepan and heat over low heat. Bring to the boil, stirring if necessary so that the sugar dissolves and boil for around 3 to 4 minutes. Brush the glaze onto the warm hot cross buns then serve the buns warm or at room temperature.

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Matcha White Chocolate Hot Cross Buns
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Matcha White Chocolate Hot Cross Buns
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Ingredients
Matcha Dough
  • 600g Plain FlourExtra for Dusting
  • 14g Dried Instant Yeast
  • 100g Caster Sugar
  • 25g Matcha Green Tea Powder
  • 1 1/2tbsp Mixed Spice
  • 1/8tsp Salt
  • 250g White Chocolate Chips
  • 50g Unsalted Butter
  • 300ml Full Cream MilkRoom Temperature
  • 2 EggsLightly Beaten
Crosses
  • 90g Plain Flour
  • 4-7tbsp Water
Glaze
  • 80ml Water
  • 30g Caster Sugar
Servings:
Units:
Recipe Notes

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  • You can also 1 to 2 tbsp of azuki (red) beans or paste inside before shaping it into a ball and resting for a second time.
  • If you prefer something less sweet, use around 50g less of white chocolate baking chips but be aware that the bread itself isn't particularly sweet.
  • You can also make a glaze with 1:1 portion of apricot jam and hot water and mix it together to brush on the top.

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Chocolate mousse is so easy to make and it’s such a lovely treat and you want to indulge just a little. I recommend using decent quality dark chocolate to make this as that will make a big difference in taste! Once you have the basic method down pat, experiment with some alcohol or coffee for a bit of a kick.

Chocolate Mousse (Taste.com.au)
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Passive Time: 1 hr 15 minutes

Ingredients
300g good-quality dark chocolate, roughly chopped
3 eggs
45g caster sugar
1 tbsp good-quality cocoa powder, sifted
300ml thickened cream
Strawberries

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Method
1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

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2. Place eggs and sugar in a large bowl and beat with a mixer for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

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3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.

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4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with strawberries.

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Chocolate Mousse
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Rich chocolatey creamy goodness. Add in some fresh strawberries for a lighter combination.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 75minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 75minutes
Chocolate Mousse
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Rich chocolatey creamy goodness. Add in some fresh strawberries for a lighter combination.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 75minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 75minutes
Ingredients
  • 300g Dark ChocolateChopped
  • 3 Eggs
  • 45g Caster Sugar
  • 1tbsp Cocoa PowderSifted
  • 300ml Thickened Cream
  • StrawberriesTo Serve
Servings: servings
Units:
Instructions
  1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
  2. Place eggs and sugar in a large bowl and beat with a mixer for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
  3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
  4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with strawberries.
Recipe Notes

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  • Add in 1 tbsp of Cognac (or another quality brandy) or Grand Marnier to the melting chocolate for a kick.
  • For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.
  • If you want a bit of coffee flavour, add two tablespoons of prepared strong black coffee to the chocolate when melting.
  • Top with extra whipped cream and chocolate shavings
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Moo Chi In Fusion has recently opened its doors on Johnston St in Fitzroy. Just minutes down from the bustle of Smith Street, this Asian Fusion restaurant impresses and entices you to stray away from the main streets of Fitzroy. Once you walk into the venue, you’re greeted with this spectacular artwork and friendly staff to boot.

The menu at Moo Chi has an interesting mix of entrees, salads, mains and desserts with some making a slight twist on the traditional dishes you might find elsewhere.

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One of the popular items on their entrees menu is their Angry Bird, marinated ribs with their own spice mix served with some onions and herbs. The flavour in their chicken ribs is stunning. Perfect amount of spiciness, and even though I do enjoy a bit of spiciness if you can deal with pepper this is fine! I could probably have a few drinks and just this on its own for a meal.

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Moo Chi’s Mini Moo Bun can be ordered in a few different choices. Starting with your choice of brioche or lettuce wrap (which I must try next time) and then your choice of filling of either pulled pork, fried tofu, soft shell crab or roast chicken. Being a fan of pulled pork that was a no brainer.

Deliciously tender pork with pickled vegetables and herbs that reminded me of a great coleslaw of sorts it goes great together and I’d definitely order that again.

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Their mains selection leans towards the more Malaysian, Asian style of cuisine but I saw on the menu there was Seafood Spaghetti which I’m curious to try. The Chap Choy Curry is one of your vegetarian options and I love the creaminess of it. With a hint of spices, with vegetables cooked al dente that adds great texture to the dish.

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The Kapitan Chicken Curry is a dry coconut curry  (without sauce) with a hint of lemon grass. The chicken was cooked well and flavour-wise it wasn’t too creamy and the spices weren’t overpowering.

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Their Singaporean Pork Spare Ribs is dressed with a sweet and sour sauce. The sauce at Moo Chi isn’t the same kind of sweet and sour sauce you may find in Chinese restaurants, and it has a more subtle sweetness and sourness to it. The pork pulls away easily and it’s not too fatty. I loved the how well the pork was cooked but I felt there was something missing from the sauce.

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At Moo Chi, they have a few more Asian leaning desserts like Honeydew and Rockmelon Sago but also some Western style desserts like their Crème brûlée. Smooth custard with a crunchy top and served with a biscuit to enjoy it with. Not too sweet and has a nice vanilla taste to it.

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Moo Chi In Fusion Menu, Reviews, Photos, Location and Info - Zomato

Last words

I loved the Angry Bird and Mini Moo Buns and Moo Chi’s mains were flavourful and cooked with care. A real find in Fitzroy and I definitely recommend giving it a try.

Moo Chi In Fusion
72 Johnston St
Fitzroy VIC 3065

Mon – Closed
Tues to Thurs –  5:00 – 10:30 PM
Fri to Sun –  Lunch 12:00 – 3:00 PM and Dinner 5:00 – 10:30 PM

*Opening hours current as at 7 December 2015

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I came across Gordon Ramsay’s way of cooking scrambled eggs and after doing it once. I simply can’t go back to the old way of cooking scrambled eggs. These are “wetter” but retains the egginess of it all, plus has the slight richness of the butter and cream. It’s also very quick to cook, it just requires a bit more hands on cooking.

Scrambled Eggs (Gordon Ramsay Style)
Servings: 3
Preparation Time: 5 mins
Cooking Time: 5 mins

Ingredients
6 eggs
3 tbsp unsalted butter
2 tbsp crème fraîche (or thickened cream)
3 chives, chopped (roughly 1 1/2 tbsp)
ground sea salt
ground black pepper

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Method
1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.

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2. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

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3. As the mixture begins to set, add the remaining butter (and thickened cream if not using crème fraîche).

The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).

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4. Add the crème fraîche and season the eggs with salt and pepper at the last minute, then add the snipped chives and serve immediately.

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Scrambled Eggs (Gordon Ramsay Style)
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A delicious way to cook scrambled eggs. The freshness of chives, and creaminess of scrambled eggs and yet retains the wonderful flavour of eggs.
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Scrambled Eggs (Gordon Ramsay Style)
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Rating: 5
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A delicious way to cook scrambled eggs. The freshness of chives, and creaminess of scrambled eggs and yet retains the wonderful flavour of eggs.
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Ingredients
  • 6 Eggs
  • 3tbsp Unsalted Butter
  • 2tbsp Crème Fraîcheor Thickened Cream
  • 3 ChivesChopped
  • Ground Pepper
  • Ground Sea Salt
Servings: people
Units:
Instructions
  1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.
  2. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
  3. As the mixture begins to set, add the remaining butter (and thickened cream if not using crème fraîche). The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).
  4. Add the crème fraîche and season the eggs with salt and pepper at the last minute, then add the snipped chives and serve immediately.
Recipe Notes

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  • If you're substituting the crème fraîche, add the thickened cream just as the eggs start to set.
  • Milk can also be used with thickened cream for lighter tasting eggs.
  • Cook with Gordon Ramsay, if that's your thing.
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Finding a good cafe in Box Hill can be quite a challenge. You have the incredibly popular Red Cup Cafe towards the Middleborough Rd end of Whitehorse Rd but if you’ve read my review, you’ll know I was not overly impressed by it. Platform 3 complements the transport hub of central Box Hill, by stylising the place with some train station like aesthetics. What I like about Platform 3 is that although its located in the old Box Hill Central, it’s still far away enough from the bustling noises of the market and food court that you can relax in a quieter atmosphere with a coffee in hand.

Platform 3’s Corn Fritters were favourable in my eyes mouth. The corn flavour comes through the fritter quite well, it’s not dry and fried just enough. The addition of salmon and the poached eggs with hollandaise sauce give it that extra punch. I love a poached egg done well, and here it’s how you’d want it. Would definitely order again.

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Platform 3’s Big Breakfast can certainly be for two, but for one on a healthy appetite this meal can go down well. Comes with bacon, spinach, tomatoes, sausages, mushrooms and your choice of how the eggs are cooked. It really has everything you’d want and cooked well too. Enough seasoning to go round, it’s happy days for me with this one.

Impressions

While I’m quite fond of their breakfast menu, I haven’t yet delved into their lunch menu. Platform 3 not only do breakfast and lunch but they also have a lively night scene, with a bar for the evenings and serving for dinner. I believe it’s the only bar in Box Hill so you may understand the exorbitant prices for some of their drinks. Though it may just be worth it.

Platform 3 on Urbanspoon

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