From my Haumea's Kitchen and others

Sunday, April 27, 2014

Breakfast Frittata
Simple Breakfast Frittata with some of our chickateers eggs.
I had left over sautéed veggies from the night before.
I caramelized some mushrooms and voila

I am fascinated with chouquettes.  Of course, it's just a Pate' a choux.
I was able to find a recipe to make a small pan worth.
You'll need:

For 195 g, you will need:

2 ½ tablespoons milk
2 ½ tablespoons water
2 tablespoons butter
1 teaspoon vanilla
¼ cup flour
1 egg
½ teaspoon c and h stevia light
Pearl Sugar or Turbinado Sugar 
1 egg yolk and 1T water for egg wash
Preheat oven 400 degrees
Heat the milk, water and butter until the butter is melted, add the vanilla, salt and sugar
take off the stove, add the flour and mix until it forms a ball.
Bring it back to the stove and let it dry out a minute, then turn stove off.
Transfer dough to a bowl
I let it cool down a couple minutes
then I add the egg and I use a hand mixer to blend well until the dough is smooth
It's then ready, I put in a sandwich bag and pipe unto the silpat/silicone pad.  Brush egg wash on each Chouquette and then sprinkle sugar atop each one.
Bake at 400 degrees for 10 minutes then reduce to 320-350 and bake for additional
20-25 minutes until golden brown
Ready to serve warm

Thursday, April 24, 2014

Melon Pan Haumea's Way 
For the pan
1 Cup All purpose flour  (have 1/4 cup in case you need it) 
2/3 Cup  Cake Flour  
1 Tablespoon Mashed potato mix (idahoan) blend it to a fine flour
1⅓ teaspoon Instant dried yeast
1 Tablespoon C and H Stevia Light sugar
2 1/2 heaping Tablesoons Unsaltled butter (room temperature)
1 Tablespoon Dry milk 
1 large egg Large egg at room temperature
1 teaspoon Vanilla extract 
1 Tablespoon Lemon or Orange Zest 
¼ tsp Kosher or Hawaiian salt 
1/3 cup warm water 110 degrees 
For the cookie topping
1 Cup Cake Flour
2/3 cup All purpose flour
1/4 teaspoon Baking powder
1/4 teaspoon Salt 
2 heaping Tablespoons C and H Stevia Light Sugar
2 heaping Tablespoons Coconut Sugar 
1/4 heaping Cup Unsalted Butter room temp
1 large egg 1 egg room temperature
1 teaspoon  Vanilla Extract 
1/4 cup each 1/4 cup each of coconut sugar , with C and H Stevia Light sugar to top before baking 
1 Have a large jar lid to use to cut the cookie circle 
Step One: Bloom the yeast in the 1/3 cup warm water add the teaspoon of sugar and the honey.  Water should be at 110 degrees
Step Two making the pan dough:
This recipe is for a batch of 8 so you can knead by hand or use mixer which I use. 
Put the flours, potato mix.dry milk, salt ,sugar, and whisk in mixer bowl. Pour the egg, zest, extract, into the bowl and add yeast, it should be
foamy at this point, stir mixture around to combine and place on mixer stand use dough hook, start on low to combine then proceed on 
to knead/mix for 5 minutes, set timer, once 5 minutes has gone by, then add the butter and knead/mix for 5 more minutes.  Add a little flour at a 
time if needed.  Once done and still appears too wet, hand knead with very little and knead the dough until smooth and elastic.  
It should feel soft like a pillow. 
Put the dough into a light buttered bowl and let the dough rise in a warm place until double in size.
I usually let it rise 1 hour and 45 minutes. 
Step Three making the cookie dough: 
Sift the flours, baking powder and salt and set aside. Cream the butter and sugar, then add the egg, extract, blend well 
Gradually add the sifted flours and mix well do not over mix.  Form into a log unto saran wrap and chill in fridge for 45 minutes. 
Once the dough has doubled for the 1st proof, punch down dough.  I remove onto pastry board, I give a good smack on the board
and cut into 8 equal pieces.  Gently form the rolls into equal balls and place on silpat or parchment on baking pan. 
Your cookie dough should be out now cut into 8 equal pieces
Have a small rolling pin or skinny jar if you don't have one and the large jar lid you'll need one that is at least 5.5"-6" in diameter. 
Use 2 pieces of cellophane wrap and roll out each cookie dough into a circle and cut with the jar lid, the cookie dough rolled out should be about 1/8" 
I roll out all 8 pieces and cut the circle, then gently using your pastry cutter or small cookie cutter you can imprint your design do not cut all the way 
through.  You make squares or lines.  I happened to do both and used my cherry blossom cutter to imprint. 
Carefully pick up your pan roll and cover with the cookie dough and it should cover the 2/3 of the roll, 
Place back on silpat and let proof for the last time 30-45 minutes. 
Preheat oven 350 degrees Get some of the mixed sugar and sprinkle on each pan.
Bake 12-15 minutes depending on your oven.  Bake until golden brown, cool and rack and enjoy 

Monday, April 21, 2014

Donuts for two
I love donuts so here's a recipe for 2.
Adapted from:
The original recipe is for vanilla scented.  I changed the sugar for a little more diabetic friendly. I also did not use bread flour. 

150 g

All purpose flour

30 g

Cake flour

15 g

Unsalted butter


Egg (room temp)

70 ml


2 tbsp

 I used C and H stevia light, 1/4 cup with 2 teaspoons of cinnamon I blended into a powder. 

1 tbsp

Dried milk powder

¾ tsp

Instant Yeast

¼ tsp



Oil for frying


Sugar cinnamon made above.

For coating the donut




I heated the milk to 110 degrees and added the yeast and a little sugar until foamy.
Put both of kinds of the flour, the sugar, dried milk powder and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk/yeast mixture into the bowl.
I throw everything into the kitchen aid and let it knead for 8-9 minutes.
Take the dough out of mixer and it should feel like a soft pillow form dough and let it proof for an hour and a half.
If you want to knead by hand you can do so for 8-9 minutes.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Take the dough out of the bowl, punch dough down.
Using a rolling pin, roll out dough to 1.5 cm thick on a floured surface. Cut out dough using a 6.5 cm doughnut cutter. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

preheat the oil in a deep fryer to 170°C. Gently place the doughnuts into the oil. Cook until golden on both sides, then remove to drain on paper towels. Place the doughnut in the bowl of sugar, turn to coat the doughnut with the sugar, transfer to a cooling rack placed in baking pan.
Preheat the oil in a deep fryer to 170°C. Gently place the doughnuts into the oil. Cook until golden on both sides, then remove to drain on paper towels. Place the doughnut in the bowl of sugar, turn to coat the doughnut with the sugar, transfer to a cooling rack placed in baking pan.


Beef and Tripe Stew

Beef and Tripe Stew
My mom used to make beef and trip stew alot.  It's simple and when cooked long enough
it's a great Filipino dish.
I used beef tripe sold in most store and I used some stewing beef.
You'll need
1 pound of fresh tripe
1 pound of stewing beef, chuck or top round is fine as well
1/2 diced yellow onion
3 cloves of garlic mashed into a paste with sea salt
1/4 cup fish sauce or patis
Salt and Pepper
Seasoned Pepper
1 thai pepper or 1 jalapeno
2 slices ginger (save for the last hour)
1/4 cup of vinegar (I used season Japanese rice vinegar)
Rinse the tripe well and slice, cook the trip twice in boiling water for 15 minutes,
rinse then repeat.
After the last boil, rinse the trip well and drain.
Slice the beef into thin slices and set aside
Clean your pot, and sauté the onion and garlic, add the
tripe and beef continue to saute then and a quart of water and seasonings.
Bring to a boil and lower to simmer for 2 hours.
Keep an eye on the stew and add water as needed.
For the last hour, add the ginger, vinegar, and thai or jalapeno pepper
and continue simmer.
Taste for flavor and enjoy over steamed rice.

Sunday, April 6, 2014

Cascaron (Carioka) 
2.5 cups mochiko
1/2 cup c and h stevia light sugar for baking 
1 teaspoon pineapple extract
1/2 cup dried dessicated coconut (no baker's)  Whole Foods or the Asian Market it's dried style.
2/3 can of coconut milk
1/4 cup water
1/4 teaspoon baking powder

Mix all the above with a spatula but don't overwork the dough it will make it tough. Mix enough until it's combined.

I use a medium cookie scooper while i'm heating the oil in a quart size pot.  Have spider on hand. Heat the oil on medium

Scoop all the carioca it will sort of air dry then drop five at a time when temp of oil is 330-340 degrees.

Push them around and once the come to top they are done, remove and drain.

In a separate pot, heat 1/4 cup water  1/2 cup brown sugar, 1/2 cup coconut sugar add
1 tablespoon of the oil from cooking, and the 1/3 can of coconut milk. Heat on medium until the sugar is soft crack stage.

I dip each carioca with a skewer into the pot then assemble after. 

For Lent My Crab Cakes 

Our eggs from our Orpington and Dorking 

The far left egg is a jumbo from Sophie it's 3 inches
The middle brown is a large from our LARGE Orpington 
The regular white is from our Dorking Bella.