tag:blogger.com,1999:blog-89601772139246396032024-03-19T18:47:58.285+08:00Piece of CakeEasy, healthier recipes from a home bakerAnonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.comBlogger198125tag:blogger.com,1999:blog-8960177213924639603.post-54570231372983410642015-03-30T14:35:00.000+08:002015-03-30T14:35:09.008+08:00An almost instant lunchDear friends,<br />
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I can't believe it has been more than half a year since I have blogged! Thank you for those who came by and left me a comment to say hello and ask after me. Life has been really hectic since I became a stay at home mum and I haven't been baking much which explains the lack of postings too. I really miss sitting in front of the computer blogging away and checking out all your yummy postings. I hope to be back to baking more soon.<br />
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I don't cook many fanciful meals these days and everything is as simple as can be since I am almost always rushed for time. A few months back, a good friend (and ex-colleague) of mine, Pamela, launched her ready-to-drink traditional double boiled soups in a few flavours: Radish & Carrot Chicken Soup, Lotus Root & Peanut Chicken Soup as well as Carrot & Potato Chicken Soup.<br />
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The soup broth is prepared from chicken bone, dried scallop and octopus which gives the stock a wonderfully rich flavour, just like what we brew at home. These recipes were from Pamela's grandmother which explains the soups' traditional flavours.<br />
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I was blessed with packs of these delicious soups which my children enjoy very much. I would cook some macaroni, topped up with one pack of soup and it becomes an instant, quick to cook and nutritious lunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZvSy6oN4flc4U6oWQf5zFvISQ6lX3VkWFtvrqs3KkHPceDQfpz6dKCKSrgKwM5e5o1sbW7WmyF80q-gvGd77oTogsVxjVwkvaOoQacTW2gjwyfA1RxkOi7_VtHLWv1bqmt1ilXdORwI/s1600/Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZvSy6oN4flc4U6oWQf5zFvISQ6lX3VkWFtvrqs3KkHPceDQfpz6dKCKSrgKwM5e5o1sbW7WmyF80q-gvGd77oTogsVxjVwkvaOoQacTW2gjwyfA1RxkOi7_VtHLWv1bqmt1ilXdORwI/s1600/Soup.jpg" height="265" width="400" /></a></div>
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Here's my kid's lunch - macaroni in the Radish & Carrot Chicken Soup - chock full of ingredients.<br />
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The Lotus Root & Peanut Chicken Soup is my children's favourite. These soups are currently retailing in Singapore supermarkets (NTUC Fairprice).<br />
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I'm going to sign off now. I hope to be visiting a few of your blogs soon and be back to baking again. Till then, take care!<br />
<br />Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com135tag:blogger.com,1999:blog-8960177213924639603.post-65750645276345185942014-09-14T19:50:00.000+08:002014-09-14T19:50:02.134+08:00Chocolate Nugget-Orange Flax Cake<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 23.1839981079102px;">For this edition of the </span><a href="http://bakingflavours.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23.1839981079102px; text-decoration: none;">Home Bakers</a><span style="background-color: white; color: #333333; line-height: 23.1839981079102px;"> hosted by Joyce of Kitchen Flavours, the chosen cake is the Chocolate Nugget-Orange Flax Cake, picked by me. I have never baked a cake with flaxseed meal (I usually bake it in bread) and because I love orange and chocolate which are both ingredients for this cake, this was my cake of choice. </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This cake is definitely a healthier choice as only some oil is used and the cake is largely moistened by yoghurt and honey. The use of wholemeal flour and flaxseed meal adds a good amount of fiber to this cake as well. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vcEYyPAGeQUhquZIKdIqbtUCxm6FTEbPpMjFk6hfHKWXi_8475SIjF1GpgOvrVLJ-dFjHIYPQJEGf-qlc4UTDqDAMdSMq-LOhAob0OVL-RrF_OpGV8cZvkqRZfdH5NjE13U6cSz6inA/s1600/Orange+Flaxseed+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vcEYyPAGeQUhquZIKdIqbtUCxm6FTEbPpMjFk6hfHKWXi_8475SIjF1GpgOvrVLJ-dFjHIYPQJEGf-qlc4UTDqDAMdSMq-LOhAob0OVL-RrF_OpGV8cZvkqRZfdH5NjE13U6cSz6inA/s1600/Orange+Flaxseed+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The combination of chocolate, orange and nuts add a flavourful punch. My family enjoyed this cake very much. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQqADJskteRWmthgf97uxfrz05p7fkR6QNuHPkRg7HQ58aZYUluz-0U2FQZlzHUKQiVt34cpp8P8R5PNRRpuv-jyyUZr2X46MJvT2uA1XRAhPybj_cm2Xzuj9cI-sELrohPUj0uNaCEY/s1600/Orange+Flaxseed+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQqADJskteRWmthgf97uxfrz05p7fkR6QNuHPkRg7HQ58aZYUluz-0U2FQZlzHUKQiVt34cpp8P8R5PNRRpuv-jyyUZr2X46MJvT2uA1XRAhPybj_cm2Xzuj9cI-sELrohPUj0uNaCEY/s1600/Orange+Flaxseed+Cake+Web+1.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Chocolate Nugget Orange Flaxseed Cake</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Lou Seibert Pappas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup unbleached all purpose flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup whole-wheat pastry or whole-meal flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup firmly packed brown sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 large eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup canola oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1.5 cups low fat plain yoghurt or buttermilk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup honey</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 tbsp thawed frozen orange juice concentrate (I substituted with orange juice)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp grated orange zest</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1.5 cups flax cereal (I used flaxseed meal)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 cups dried currants or golden raisins</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 cups chopped walnuts</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 cup chocolate chips</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Method</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 by 13 inch baking pan.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, combine flours, baking soda, baking powder, salt and granulated sugar. Stir to blend.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a medium bowl, beat the eggs and stir in the oil, buttermilk or yoghurt, honey, orange juice concentrate and orange zest.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add to dry ingredients and mix until just blended.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix in the flax cereal and currants or raisins.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turn into the prepared pan and smooth the top.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Toss the nuts and chocolate chips together and sprinkle evenly over the top.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake for 25 to 35 mins or until the cake is golden brown and a cake tester inserted in the center comes out clean.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let cool in the pan on a wire rack. Serve warm, cut into squares or strips.</span></li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com101tag:blogger.com,1999:blog-8960177213924639603.post-86144639558424127122014-09-07T15:01:00.001+08:002014-09-07T15:01:15.148+08:00Chocolate Muffins<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">On somedays I just want a simple muffin with a good cup of tea...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmSdLTrSrVgI4Gk0jSQIbLN4HoBT0GuKiMFyDKiUOV0xD7vG29iWTZAfqVoKQUF13t-nyZfmoxxHAsjkj2QzWdy07Y-1Ry29HtA8OWZImYYRztOS0hpsBTVHLqW__DTYQWplwrv_oEC0/s1600/Chocolate+Muffins+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmSdLTrSrVgI4Gk0jSQIbLN4HoBT0GuKiMFyDKiUOV0xD7vG29iWTZAfqVoKQUF13t-nyZfmoxxHAsjkj2QzWdy07Y-1Ry29HtA8OWZImYYRztOS0hpsBTVHLqW__DTYQWplwrv_oEC0/s1600/Chocolate+Muffins+Web+1.jpg" /></a></div>
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Good chocolate muffin recipes are not easy to come by. I've tried quite a few. They are either too dry, or not chocolatey enough or too fattening. Here's one that is just about right. Rich and moist but healthier if you use low fat plain yoghurt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqx_1jErP0KhWD8B_UrIRpFTkOF4-nKiBVMOCAoggknxWhIJmw1Y6UH-r2mKPdlJcvIhdp9dX8EiEkUEbyWqeh7UEAu_SQYYe_IHV_LfDIR5ZcadxEA6cvghaRrRrxmuUnNYA-2852us/s1600/Chocolate+Muffins+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqx_1jErP0KhWD8B_UrIRpFTkOF4-nKiBVMOCAoggknxWhIJmw1Y6UH-r2mKPdlJcvIhdp9dX8EiEkUEbyWqeh7UEAu_SQYYe_IHV_LfDIR5ZcadxEA6cvghaRrRrxmuUnNYA-2852us/s1600/Chocolate+Muffins+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The combination of a good quality chocolate powder and chocolate chips which oozes when you bite into it is what makes this muffin stand out. This is definitely one of my favourite chocolate muffin recipes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjRTKIhKgoRdmp0Oq4WnHoq4MhRNOKPy0beloUb6n0gEU5r0nrpVfkbl8VyXKIdImugbsdYpSQKEVoAZAMJ1fhhN6l8yxJKnPPDLwlfqobna5Ay9CFossjf4iDTqD1u_wvBoCtCpHLZ8/s1600/Chocolate+Muffins+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjRTKIhKgoRdmp0Oq4WnHoq4MhRNOKPy0beloUb6n0gEU5r0nrpVfkbl8VyXKIdImugbsdYpSQKEVoAZAMJ1fhhN6l8yxJKnPPDLwlfqobna5Ay9CFossjf4iDTqD1u_wvBoCtCpHLZ8/s1600/Chocolate+Muffins+Web+3.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Moist Chocolate Muffins (12 large or 18 small muffins)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">From<a href="http://allrecipes.com/recipe/moist-chocolate-muffins/"> All Recipe</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients<o:p></o:p></span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cups all-purpose flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup white sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 cup chocolate chips</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup unsweetened cocoa powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup plain yogurt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup vegetable oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup chocolate chips</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat
oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper
muffin liners.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Combine
flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large
bowl.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth;
pour into chocolate mixture and stir until batter is just blended. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fill
prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate
chips.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake in
preheated oven until a toothpick inserted into the center comes out clean,
about 20 minutes. Cool in the pans for 10 minutes before removing to cool
completely on a wire rack.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com66tag:blogger.com,1999:blog-8960177213924639603.post-77005410393614774732014-08-25T21:53:00.000+08:002014-08-25T21:53:57.270+08:00Spaghetti with Prawns in Creamy Tomato Sauce<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Quick and easy pasta dishes are a mum's life saver for days when you need to whip up an almost instant one-dish meal with minimal ingredients. Gordan Ramsey's Spaghetti with Prawns in Creamy Tomato Sauce certainly fits the bill for such a dish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaEUrzBWzbNFZT36G8PhwjZgy0LGlIT0mdLz5oRd55qRul9sr24v7qEOFiXBYKZgLwhLo4MKuetr8J2LfBSQPZCiQvQ8ytvdJfbLPph4ss4eLolxJZaEmNyrYGGCFCIZ8R7Z3HBiWgYQ/s1600/Creamy+Prawn+Pasta+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaEUrzBWzbNFZT36G8PhwjZgy0LGlIT0mdLz5oRd55qRul9sr24v7qEOFiXBYKZgLwhLo4MKuetr8J2LfBSQPZCiQvQ8ytvdJfbLPph4ss4eLolxJZaEmNyrYGGCFCIZ8R7Z3HBiWgYQ/s1600/Creamy+Prawn+Pasta+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prawns and softened cherry tomatoes are mixed with pasta in a creamy sauce infused with aromatic basil. There is a slight hint of spiciness from the chilli but not enough to really make it too spicy for the kids to enjoy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6jC6DijaRaYlY4Aamh3WS6927MH04dERWEyeav9nFCpYJACsmvqjPFHqL46VK7yR-LMQWanEyvSpyie6-OSa49IS9wHVzZuB15TPPp6oZHJCexIeJNpAWTR4iKZS6QqS3T5upP6OmXw/s1600/Creamy+Prawn+Pasta+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6jC6DijaRaYlY4Aamh3WS6927MH04dERWEyeav9nFCpYJACsmvqjPFHqL46VK7yR-LMQWanEyvSpyie6-OSa49IS9wHVzZuB15TPPp6oZHJCexIeJNpAWTR4iKZS6QqS3T5upP6OmXw/s1600/Creamy+Prawn+Pasta+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I prefer more sauce, so I doubled the amount of cream added. In fact I don't think the 100ml of cream recommended in the recipe is enough to coat the 500g of pasta. This is a must-try fuss free dinner. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfD7dRB-hNA__ByzZEdU2vNRyuzcATPlT8rNAbpHgMobzjUFlrjFpF3YKcQfjw0IXafUyvYJ5Dh9V5B13fcZDOXGtfNdKOGOc8bqRKncHYUuyhfc5Ccfvjk7bvjKP5baknrk3Kn5JXy0/s1600/Creamy+Pasta+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfD7dRB-hNA__ByzZEdU2vNRyuzcATPlT8rNAbpHgMobzjUFlrjFpF3YKcQfjw0IXafUyvYJ5Dh9V5B13fcZDOXGtfNdKOGOc8bqRKncHYUuyhfc5Ccfvjk7bvjKP5baknrk3Kn5JXy0/s1600/Creamy+Pasta+Web+3.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Spaghetti with Prawns in Creamy Tomato Sauce (4 servings)</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">A <a href="http://www.lifestylefood.com.au/recipes/2092/spaghetti-with-prawns-in-a-creamy-tomato-sauce">Gordan Ramsey </a>Recipe</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">500 g cooked Prawns</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">600 g Cherry Tomatoes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 spring onions finely sliced or shredded</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 Chilli deseeded and chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 Clove Garlic chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Sea Salt & freshly ground black pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">500 g dried Spaghetti</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon Olive Oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">100 ml Double cream (I used 200ml of cooking cream)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">basil leaf chopped</span></li>
</ul>
</div>
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<span style="font-family: Georgia, Times New Roman, serif;">Method</span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Put the cherry tomatoes, spring onion, chilli, garlic and
olive oil in a heavy-based pan and cook over a medium heat until soft but not
coloured. Season with pepper and cook until soft.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the spaghetti to a large pan of boiling salted water
with the olive oil and cook until al dente.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile add the prawns to the sauce and stir in the cream
and chopped basil. Warm through gently for a couple of minutes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Drain the pasta and toss with the pasta sauce. Divide
between warm plates, Serve immediately.</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 23.183998107910156px;">This is for Cook Like A Star hosted by Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; line-height: 23.183998107910156px; text-decoration: none;">Bake for Happy Kids</a><span style="background-color: white; color: #333333; line-height: 23.183998107910156px;">, Baby Sumo of </span><a href="http://goodyfoodies.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23.183998107910156px; text-decoration: none;">Eat Your Heart Out</a><span style="background-color: white; color: #333333; line-height: 23.183998107910156px;"> and Mich of </span><a href="http://www.eatapieceofcake.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23.183998107910156px; text-decoration: none;">Piece of Cake.</a><span style="background-color: white; color: #333333; line-height: 23.183998107910156px;"> </span></span></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com29tag:blogger.com,1999:blog-8960177213924639603.post-69653380215141726802014-08-16T09:49:00.003+08:002014-08-16T09:49:37.961+08:00Seared Tiger Prawns and Garlic, Chilli and Lemongrass <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">There's nothing more delicious than fresh prawns cooked simply like in this Gordan Ramsay recipe. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnxzSAQfzUwxPHqoeer9MtoIikwA3xaV7UJxegBI8jmF_cOs8HQuvTryVhvBGCsuYJJ1ka1lcvYEs9j8zY7CKs62ENDRL5riG93u4i_y-Ahn5K2GRlWkMbjUKYNYuj3b5aRSQsuZvZJs/s1600/Lemongrass+Prawn+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnxzSAQfzUwxPHqoeer9MtoIikwA3xaV7UJxegBI8jmF_cOs8HQuvTryVhvBGCsuYJJ1ka1lcvYEs9j8zY7CKs62ENDRL5riG93u4i_y-Ahn5K2GRlWkMbjUKYNYuj3b5aRSQsuZvZJs/s1600/Lemongrass+Prawn+Web+1.jpg" /></a></div>
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Tiger prawns are really costly locally so I only bought six of them. The prawns are marinated in flavourful ingredients for half a day and that really made it that especially delicious. Sweet juicy prawns imbued with aromatic lemongrass and garlic and the spiciness of chilli!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZ1COj3uORMtYdZITwIiuzdqmoRS9XHyY15q3f6syU18OkM58PRKrVDha4t-imq1fDrK6Os3YtrsxjKje3UeE-3rUvbQc377zbO_2hWp6TxYHty58mYPDKClg7t652oBmQQQV6Q81ihM/s1600/Lemongrass+Prawn+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZ1COj3uORMtYdZITwIiuzdqmoRS9XHyY15q3f6syU18OkM58PRKrVDha4t-imq1fDrK6Os3YtrsxjKje3UeE-3rUvbQc377zbO_2hWp6TxYHty58mYPDKClg7t652oBmQQQV6Q81ihM/s1600/Lemongrass+Prawn+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Though Gordan Ramsay recommended that these are to be dipped into mayo or salsa, I think that's not necessary as that would cover the flavours of the marinade. I'd eat the prawns as it is!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYxX37GAaaCeJL3FvK0UudIY04CwYsD7FR_lmbD4gnvxJuJPoFUw7nEDgWirff5jXEFTfFQpYFttzZsc1AuEvhlaPr_m979Oq0EohyphenhyphenQmzx2nrx8CoE9dv3wnGEOPNg0ZwdRfbwr-9jfQ/s1600/Lemongrass+Prawn+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYxX37GAaaCeJL3FvK0UudIY04CwYsD7FR_lmbD4gnvxJuJPoFUw7nEDgWirff5jXEFTfFQpYFttzZsc1AuEvhlaPr_m979Oq0EohyphenhyphenQmzx2nrx8CoE9dv3wnGEOPNg0ZwdRfbwr-9jfQ/s1600/Lemongrass+Prawn+Web+3.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Seared Tiger Prawns (Serves 4)</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe by <a href="http://www.lifestylefood.com.au/recipes/1571/seared-tiger-prawns-with-garlic-chilli-and-lemongrass">Gordon Ramsay</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">12 large raw Tiger Prawns peeled and deveined - tail shell
on</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 peeled Garlic Cloves</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 deseeded red Chilli's</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Stalks Lemongrass</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2.5cm piece fresh root Ginger peeled</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">5 tablespoons Olive Oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">sea salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pepper</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Put the tiger prawns in a shallow dish.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pound the garlic, chillies, lemongrass and ginger together
using a pestle and mortar, gradually adding the olive oil until you have a rough
paste (or whiz briefly in the blender).</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Season with salt and pepper. Baste the prawns with the spice
paste and leave to marinate in a cool place for 2-3 hours.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cook the marinated prawns on the hot barbecue for 4-6
minutes, turning, until they turn pink and feel slightly firm to the touch –
don’t overcook.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve at once, with a flavoured vinaigrette, soured cream or
tomato salsa</span>.</li>
</ul>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 23.183998107910156px; text-align: start;">This is for Cook Like A Star hosted by Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 23.183998107910156px; text-align: start; text-decoration: none;">Bake for Happy Kids</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 23.183998107910156px; text-align: start;">, Baby Sumo of </span><a href="http://goodyfoodies.blogspot.sg/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 23.183998107910156px; text-align: start; text-decoration: none;">Eat Your Heart Out</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 23.183998107910156px; text-align: start;"> and Mich of </span><a href="http://www.eatapieceofcake.blogspot.sg/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 23.183998107910156px; text-align: start; text-decoration: none;">Piece of Cake.</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 23.183998107910156px; text-align: start;"> </span></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com55tag:blogger.com,1999:blog-8960177213924639603.post-64275526437569677832014-08-07T11:25:00.003+08:002014-08-07T11:27:04.942+08:00Soba Salad<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Soba is one of my family's favourite noodles and I usually make it when I am pressed for time and cannot cook a full Chinese meal with dishes and soup. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This flavourful and easy to do Soba Salad from Gordan Ramsay was our dinner on a Sunday evening when we came home fairly late and I had to whip up something real quick. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The mix of sauce gave the noodles and vegetables a lovely refreshing, yet light, flavours. I served this together with some sushi for a light and healthy Japanese dinner. </span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Soba Salad (4 servings)</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Recipe by <a href="http://www.channel4.com/programmes/gordon-ramsays-home-cooking/articles/all/soba-noodle-salad-recipe">Gordon Ramsay</a></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients<o:p></o:p></span></div>
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</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">300g soba noodles</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">100g kale, stalks removed, leaves shredded or torn (I used Chinese Kai Lan)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">150g sugarsnap peas, topped and tailed, halved lengthways (I replaced with frozen corn)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 carrots, peeled and sliced into ribbons (use a vegetable
peeler)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 spring onions, trimmed and finely chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3cm piece of fresh root ginger, peeled and finely sliced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp sesame oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1–2 tsp rice vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1–1½ tbsp soy sauce</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Juice of ½ lemon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 sheet of nori seaweed, finely sliced (optional)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sea salt and freshly ground pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">White sesame seeds for topping (my own addition)</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook the soba noodles according to the packet
instructions. When almost cooked, add the kale, sugarsnaps and carrots to the
pan to blanch. Drain once the noodles are tender.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add all the remaining ingredients to the noodle mixture,
season with a little salt and pepper, stir well and serve.</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 23.183998107910156px;">This is for Cook Like A Star hosted by Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; line-height: 23.183998107910156px; text-decoration: none;">Bake for Happy Kids</a><span style="background-color: white; color: #333333; line-height: 23.183998107910156px;">, Baby Sumo of </span><a href="http://goodyfoodies.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23.183998107910156px; text-decoration: none;">Eat Your Heart Out</a><span style="background-color: white; color: #333333; line-height: 23.183998107910156px;"> and Mich of </span><a href="http://www.eatapieceofcake.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23.183998107910156px; text-decoration: none;">Piece of Cake.</a><span style="background-color: white; color: #333333; line-height: 23.183998107910156px;"> </span></span><br />
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<ul>
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Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com43tag:blogger.com,1999:blog-8960177213924639603.post-43840125500887391092014-07-31T21:55:00.001+08:002014-07-31T21:57:13.522+08:00Spiced Apple Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Many of us would probably remember Gordan Ramsey for his visit to Singapore last year where he pitted his skills against a few famous hawkers, dishing out delicious local food such as Singapore Chilli Crabs and Laksa. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For Cook Like A Star the month of August, we'll be cooking along with Ramsey - a Scottish chef with well known restaurants all over the world. Do come and join us by posting your link to the linky below from August 1st. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm40wyXGtbeAkg9MZqzKy31rlfGteDH_5KFUjKHwYL_rDvB7m_fS-7VAwKk62DK4ZMO_RZRtc_1OvqorBorU9DEq-dmaZerMPcRQmY997PcYr8ZBJVG6FicDiJb1-WB7Dw6KZBbkF2Wsg/s1600/Spiced+Apple+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm40wyXGtbeAkg9MZqzKy31rlfGteDH_5KFUjKHwYL_rDvB7m_fS-7VAwKk62DK4ZMO_RZRtc_1OvqorBorU9DEq-dmaZerMPcRQmY997PcYr8ZBJVG6FicDiJb1-WB7Dw6KZBbkF2Wsg/s1600/Spiced+Apple+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I picked this Spiced Apple Cake as my first Ramsey dish to try and I wasn't disappointed. Deliciously dense and moist, the sweetness of the apple puree is apparent in each bite. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XfSD5RXhGTgD51TogB_HKoU7M5XDgMdRkXU0aRl3xk4Lc1hillWwRmBogxLPVcOwo7ieGEv03KqiUCxH2F6dp4KR_k-Anoa6fSBNQloUo_GVowg-Kh5gAhz_VFCvrXS7363tGwcjFZs/s1600/Spiced+Apple+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XfSD5RXhGTgD51TogB_HKoU7M5XDgMdRkXU0aRl3xk4Lc1hillWwRmBogxLPVcOwo7ieGEv03KqiUCxH2F6dp4KR_k-Anoa6fSBNQloUo_GVowg-Kh5gAhz_VFCvrXS7363tGwcjFZs/s1600/Spiced+Apple+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The best part is that its low in sugar and naturally sweetened by the apple purees and low in oil. It's definitely a lovely healthier treat for kids. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5Y2JJlUwypUp9qotP4phkuJrVH0kNaePfGZ_Q6LRfaJPCRjyIqoFl_b5IVqw8fR7s6yTjg6F2QrU1b9jNMarfu2mJauP5nsjFoToFF6L_hNQ8DQ7sOeTsX0k3l91Of2827sNz3D3XZY/s1600/Spiced+Apple+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5Y2JJlUwypUp9qotP4phkuJrVH0kNaePfGZ_Q6LRfaJPCRjyIqoFl_b5IVqw8fR7s6yTjg6F2QrU1b9jNMarfu2mJauP5nsjFoToFF6L_hNQ8DQ7sOeTsX0k3l91Of2827sNz3D3XZY/s1600/Spiced+Apple+Cake+Web+3.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Spiced Apple Cake (23cm round)</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe from Gordon Ramsey's </span><a href="http://www.goodtoknow.co.uk/recipes/512673/spiced-apple-cake" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.266666412353516px;">Healthy Appetite</a></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1kg cooking apples (about 5 or 6)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">50g caster sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">30g butter, plus extra to grease</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 ripe Braeburn or Cox’s apples</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">juice of 1 lemon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">225g wholemeal flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">11/2 tsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp bicarbonate of soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp fine sea salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">175g soft brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground ginger</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp freshly grated nutmeg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp ground cloves</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 large egg, lightly beaten</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">50ml light olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp apricot jam, to glaze</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1–2 tbsp water</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Method</span></div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Peel, core and slice the cooking
apples. Place in a wide pan with the sugar and butter. Cook over a high heat for
10–15 minutes until the apples have broken down to a pulp and any excess water
has cooked off. Transfer to a bowl and cool completely. You should have about
475g* purée.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Heat the oven to 170°C/Gas 3. Line and
lightly grease a 23cm cake tin with a removable base. Peel, core and finely
slice the eating apple, using a mandolin or sharp knife. Place in a bowl and
pour over most of the lemon juice and a splash of water; set aside.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">In a large bowl, mix together the
wholemeal flour, baking powder, bicarbonate of soda, salt, sugar and ground
spices. Make a well in the centre and add the egg, olive oil and apple purée.
Fold into the dry ingredients until just combined.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Transfer the mixture to the prepared
cake tin and gently level the top with a spatula. Bake the cake for 30 minutes
until it feels just firm to the touch in the centre. Working quickly, overlap
the sliced apples in concentric circles on top, leaving a margin around the
edge. Brush the slices with a little lemon juice and return to the oven for a
further 30–35 minutes until a skewer inserted into the centre comes out clean.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">Let the cake cool slightly before
unmoulding onto a wire rack. Warm the apricot jam with the water, stirring
until smooth. Brush over the top of the cake to glaze. Serve warm.</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;">Note: *I didn't manage to get the 475g of apple puree, so I topped up with low fat yoghurt to make 475g.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is for Cook Like A Star hosted by Zoe of <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>, Baby Sumo of <a href="http://goodyfoodies.blogspot.sg/">Eat Your Heart Out</a> and Mich of <a href="http://www.eatapieceofcake.blogspot.sg/">Piece of Cake.</a> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-k9yB7Ojw_qrP0XpOcS3jo5Fl5AkwFG9vLh8a1Q3wslqV-C5RemNb2BpHu0IgcK0kBzrgNRRfozzbbM-QvuKEeTb9eItUkxXppOqJoo6CecTJHMyveRLsEyrexgrwe5Ci9aBKy36BrSQ/s1600/Aug+20141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-k9yB7Ojw_qrP0XpOcS3jo5Fl5AkwFG9vLh8a1Q3wslqV-C5RemNb2BpHu0IgcK0kBzrgNRRfozzbbM-QvuKEeTb9eItUkxXppOqJoo6CecTJHMyveRLsEyrexgrwe5Ci9aBKy36BrSQ/s1600/Aug+20141.jpg" height="320" width="240" /></a></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com47tag:blogger.com,1999:blog-8960177213924639603.post-45335475348129899922014-07-19T18:05:00.004+08:002014-07-19T18:05:56.948+08:00Pineapple Macadamia Upside Down Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">I've got a certain fascination with up-side down cakes. Perhaps its the ideal of a buttery and go-ey surprise hiding at bottom of the pan. The main reason is because the cake is just so good with fruit baked in a sticky syrup. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-eZ3Z1dofRrE5v6Or77K7ZcrixZfoZbpqkB-9WPSY3ZiNAYnmTB-jeCLQ8tlgyelYjqNMhtroF2HbpdqKaWbKz-8n5Zvn4_IPGGdU8hsYxI0OdVk-GwkxnLtz9r_qu4AA8D2vO9O6vo/s1600/Pineapple+Upside+Down+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-eZ3Z1dofRrE5v6Or77K7ZcrixZfoZbpqkB-9WPSY3ZiNAYnmTB-jeCLQ8tlgyelYjqNMhtroF2HbpdqKaWbKz-8n5Zvn4_IPGGdU8hsYxI0OdVk-GwkxnLtz9r_qu4AA8D2vO9O6vo/s1600/Pineapple+Upside+Down+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For this edition of the <a href="http://bakingflavours.blogspot.sg/">Home Bakers</a> hosted by Joyce of Kitchen Flavours, the chosen cake is the Pineapple Macadamia Upside Down Cake. I simply love pineapple in bakes so this cake has been in my to-do list for the longest time. Most upside down cakes, unlike this recipe, I know use canned pineapples. The fresh pineapples were naturally sweet, and their flavours enhanced by the maple syrup (original recipe called for corn syrup but I substituted it for a richer flavour). Together with the macadamias, it went perfectly with the buttery cake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7FzWNPOla_iJJp5PyWgCFFu-FX5ogZjBzaubRpcgJre2AjYv48wJ15A5HWBppwf9VuQtiFa0NIZA68A7A1gtl3FhPDiRiyQS4GK3yY6N-5fwBmtqggrrGsUYhQOhTZ2yqosqKdjiOBE/s1600/Pineapple+Upside+Down+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7FzWNPOla_iJJp5PyWgCFFu-FX5ogZjBzaubRpcgJre2AjYv48wJ15A5HWBppwf9VuQtiFa0NIZA68A7A1gtl3FhPDiRiyQS4GK3yY6N-5fwBmtqggrrGsUYhQOhTZ2yqosqKdjiOBE/s1600/Pineapple+Upside+Down+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I loved this cake, thank you Alice of I Love. I Cook. I Bake for this great choice! Please click here for the <a href="http://iloveicookibake.blogspot.sg/2014/06/thb-37-fresh-pineapple-cashew-nut.html">full recipe.</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1QTw7xJmyqHweDU3L7AUR8U4ByJICBoYwzOmfVRtKE8ruQ9tk-k27XS-sAjlNNKHoQ7I2IQAA0t_1MgF1axcG3gpTTUnsYZ03nE84oYAeU8aj4gFZCgjk8yovxbhJ2WhamdyfCUMms04/s1600/Pineapple+Upside+Down+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1QTw7xJmyqHweDU3L7AUR8U4ByJICBoYwzOmfVRtKE8ruQ9tk-k27XS-sAjlNNKHoQ7I2IQAA0t_1MgF1axcG3gpTTUnsYZ03nE84oYAeU8aj4gFZCgjk8yovxbhJ2WhamdyfCUMms04/s1600/Pineapple+Upside+Down+Cake+Web+3.jpg" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com30tag:blogger.com,1999:blog-8960177213924639603.post-36207947841819571992014-07-08T18:15:00.005+08:002014-07-08T18:15:57.443+08:00White Chocolate Brownies with Chocolate Ganache<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">White chocolate brownies? I thought it sounded strange as brownies are supposed to be brown, aren't they?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have an entire bag of white chocolate chips sitting around. In an attempt to use those up, I tried out this White Chocolate Brownie recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3irUDm-Mfbup_pKGgt0_qZHBjbGM2K_7iv423b9R08_k6ja4k7kFr0l8bwZJjZqjODYcbsgfCXUwK58PvDNRXz7RpqZfsVrrBaRGaidpNKAjKLpo9moWef8YVQqArBFtwpFOBJ7FpRY/s1600/White+Brownies+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3irUDm-Mfbup_pKGgt0_qZHBjbGM2K_7iv423b9R08_k6ja4k7kFr0l8bwZJjZqjODYcbsgfCXUwK58PvDNRXz7RpqZfsVrrBaRGaidpNKAjKLpo9moWef8YVQqArBFtwpFOBJ7FpRY/s1600/White+Brownies+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It wasn't the fudgy type of brownie but this cake-like brownie was very delicious and moist. The additional white chocolate chips added a crunch to the brownie. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtC_MD9-qp_TTEp4tp4HJ_6smk13fBRGeC46UpzrU8I2_IRVAcUQAEuvHf1mTn6tcfuTwTyME4k8Ke4MEC6VWJu4GpUNykhdiPo0AWeFxQdpraoQSUcE65X2iE3BXuse89Ty7qG74L8ng/s1600/White+Brownies+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtC_MD9-qp_TTEp4tp4HJ_6smk13fBRGeC46UpzrU8I2_IRVAcUQAEuvHf1mTn6tcfuTwTyME4k8Ke4MEC6VWJu4GpUNykhdiPo0AWeFxQdpraoQSUcE65X2iE3BXuse89Ty7qG74L8ng/s1600/White+Brownies+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I topped it with a chocolate ganache sauce which added some colour to an otherwise plain looking bake and made it even more delicious!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrBSsSCQYc1WDAmmaOSqGtNcS6Xd0sAz8KHaU_a3XXzAAx7q-C13e4IsRv-EERhdVo-du3kHt59GdVyHkW-iQwPJaLOptl-QRBJprTP7vIcAcscLcrgVqKM9EjywCuPnnp9eWpfdhek8/s1600/White+Brownie+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrBSsSCQYc1WDAmmaOSqGtNcS6Xd0sAz8KHaU_a3XXzAAx7q-C13e4IsRv-EERhdVo-du3kHt59GdVyHkW-iQwPJaLOptl-QRBJprTP7vIcAcscLcrgVqKM9EjywCuPnnp9eWpfdhek8/s1600/White+Brownie+Web+3.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">White Chocolate Brownies with Chocolate Ganache (24 servings)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://allrecipes.com/recipe/white-chocolate-blondie-brownies/">here</a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients for Brownie</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">225 g butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">84 g white chocolate, chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> 4 eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">400 g white sugar (reduced to 300 g)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> 1 teaspoon vanilla
extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">250 g all-purpose
flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> 1 teaspoon salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> 180 g cup white chocolate
chips (reduced to 150 g)</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients for Chocolate Ganache</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">100 g dark chocolate, chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">100 ml of whipping cream</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"> Method</span></div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350 degrees F (175 degrees C). Grease a
9x13-inch baking pan.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Melt the butter and white chocolate together over low heat
in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs
with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and
stir in the flour and salt until thoroughly combined. Scoop the batter into the
prepared baking pan; sprinkle with white chocolate chips.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake in the preheated oven until a toothpick inserted into
the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan
for about 10 minutes before cutting into bars.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat the chopped dark chocolate and whipping cream over a low heat and stir till melted and smooth. Let it cool for about 15 minutes. Place inside piping bag and pipe over the white brownies.</span></li>
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Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com36tag:blogger.com,1999:blog-8960177213924639603.post-32724009448793238582014-06-19T19:09:00.004+08:002014-07-23T13:07:43.607+08:00Nutella Chocolate Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Just realised I've been away from the blog for over a month. Apologies to all my blogging friends that I haven't been to your blog lately, will catch up on visiting soon.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I've always wanted to make this cake but I certainly wasn't going to eat this all up by myself - one jar of nutella and 6 eggs, imagine the calories! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIYrUWkRM3yhz7oUkK0A5wKrU9utWButJcghIcn1ONbICWFpHDFUcDqUG9wIFGq34OTIgJIYwC8NaVy2CfIocIhpVYQWsMqJjrjNyhE68lBebo8GPZMXEtMxzZ9o_huBbIvgiyJ4mmB4/s1600/Nutella+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIYrUWkRM3yhz7oUkK0A5wKrU9utWButJcghIcn1ONbICWFpHDFUcDqUG9wIFGq34OTIgJIYwC8NaVy2CfIocIhpVYQWsMqJjrjNyhE68lBebo8GPZMXEtMxzZ9o_huBbIvgiyJ4mmB4/s1600/Nutella+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The opportunity to make cake came over Easter as I was a hosting a cell group party at my place. There are few words to describe this cake - moist and nutty doesn't seem to do justice to this absolutely delicious cake. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh51_uVe4tRE46oaZ7dZaRb1NC0yvJmDNbY_zLcw8EAXLBF8rTtDQtHia_5fRkd6mQa6lZ3RxIBGwbvmSlstPxup8Se3O2PluowF3hnvOfI-zfF9T-Z83NapjRqmU0Io6zrZqgd-rxXGc/s1600/Nutella+Chocolate+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh51_uVe4tRE46oaZ7dZaRb1NC0yvJmDNbY_zLcw8EAXLBF8rTtDQtHia_5fRkd6mQa6lZ3RxIBGwbvmSlstPxup8Se3O2PluowF3hnvOfI-zfF9T-Z83NapjRqmU0Io6zrZqgd-rxXGc/s1600/Nutella+Chocolate+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Every bite is rich and almost pudding like, with the ground hazelnut adding the most flavours aside from the nutella. It goes perfectly with the chocolate ganache and toasted hazelnuts. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdSySyNpBgQlkI5guT812Wb0ZdilfgnfM6XCWE-twoNgIDtK4Oxh2z6IiikDCUCJ1ScSmv5csReeq72EJ5oTw82cbAoG3IFA4G8-8ZGsCIo3C_MSCm3YOf-GhSCVqXETdsvp58kdvMBE/s1600/Nutella+Chocolate+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdSySyNpBgQlkI5guT812Wb0ZdilfgnfM6XCWE-twoNgIDtK4Oxh2z6IiikDCUCJ1ScSmv5csReeq72EJ5oTw82cbAoG3IFA4G8-8ZGsCIo3C_MSCm3YOf-GhSCVqXETdsvp58kdvMBE/s1600/Nutella+Chocolate+Cake+Web+3.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Three quarter of the cake was gone in no time and I gave the last quarter to my neighbour to prevent myself from stealing anymore slices. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIxmIG7PnJZRIRv7IAsliL9rNnZYObKDii97kCm_cDPeTvkUOuGUWXymjTpVe7Pgx6L1bHTvxQdqO2ork_DfGF7o4aQ3kqY5FTqIy3hR7GvkEambMIgqUpqCuaMw0CVgPsLbcGwAcaxo/s1600/Nutella+Chocolate+Cake+Web+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIxmIG7PnJZRIRv7IAsliL9rNnZYObKDii97kCm_cDPeTvkUOuGUWXymjTpVe7Pgx6L1bHTvxQdqO2ork_DfGF7o4aQ3kqY5FTqIy3hR7GvkEambMIgqUpqCuaMw0CVgPsLbcGwAcaxo/s1600/Nutella+Chocolate+Cake+Web+4.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Nutella Chocolate Cake (9 inch)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Nigella Lawson <a href="http://www.nigella.com/recipes/view/nutella-cake-158">Recipe</a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 large eggs (separated)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 pinch of salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">125 grams soft unsalted butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">400 grams nutella (1 large jar)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon frangelico (or rum or water)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">100 grams ground hazelnuts</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">100 grams dark chocolate (melted)</span></li>
</ul>
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<li><span style="font-family: Georgia, Times New Roman, serif;">100 grams hazelnuts (peeled weight) (I used 20 grams coarsely grounded hazelnuts)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">125 ml double cream</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon frangelico (or rum or water)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">125 grams dark chocolate</span></li>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180ºC/gas mark 4/350ºF. In a large bowl,
whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat
the butter and Nutella together, and then add the Frangelico (or whatever
you're using), egg yolks and ground hazelnuts.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fold in the cooled, melted chocolate, then lighten the
mixture with a large dollop of egg white, which you can beat in as roughly as
you want, before gently folding the rest of them in a third at a time.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pour into a 23cm/9 inch round greased and lined springform
tin and cook for 40 minutes or until the cake's beginning to come away at the
sides, then let cool on a rack.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Toast the hazelnuts in a dry frying pan until the aroma
wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so
that they don't burn on one side and stay too pallid on others. Transfer to a
plate and let cool. This is imperative: if they go on the ganache while hot,
it'll turn oily. (Believe me, I speak from experience.) If your hazelnuts have
skins on then after toasting in the frying pan transfer them to a slightly
dampened tea towel and rub them while they are still warm to remove the skins.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a heavy-bottomed saucepan, add the cream, liqueur or
water and chopped chocolate, and heat gently. Once the chocolate's melted, take
the pan off the heat and whisk until it reaches the right consistency to ice
the top of the cake. Unmould the cooled cake carefully, leaving it on the base
as it will be too difficult to get such a damp cake off in one piece.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ice the top with the chocolate icing, and dot thickly with
the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on
the table and serve it with the cake.</span></li>
</ul>
<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">This post is linked to the event <a href="http://jozelynng.blogspot.com/2014/06/little-thumbs-up-june-theme-butter.html" style="color: #171d7d; text-decoration: none;" target="_blank">Little Thumbs Up (June 2014 Event: Butter)</a> <span id="goog_799100926"></span><span id="goog_799100927"></span><a href="https://www.blogger.com/" style="color: #171d7d; text-decoration: none;"></a></span><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><span class="GINGER_SOFATWARE_correct" ginger_sofatware_markguid="55fe0273-370c-49b1-96b6-d4c7279ee444" ginger_sofatware_uiphraseguid="feb45c3d-bc02-454e-aba2-693577117eda" grcontextid="organised:0">organised</span> by</span><a href="http://bakeforhappykids.blogspot.com.au/" style="background-color: white; color: #171d7d; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-decoration: none;" target="_blank"> Zoe (Bake for Happy Kids)</a><a href="http://bakeforhappykids.blogspot.com.au/" style="background-color: white; color: #171d7d; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-decoration: none;"> </a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">and </span><a href="http://my123favourites.blogspot.com/" style="background-color: white; color: #171d7d; font-family: Georgia, 'Times New Roman', serif; line-height: 18px; text-decoration: none;" target="_blank">Mui Mui (My Little <span class="GINGER_SOFATWARE_correct" ginger_sofatware_markguid="463a077d-ad56-4401-b0f9-60be3045ea90" ginger_sofatware_uiphraseguid="feb45c3d-bc02-454e-aba2-693577117eda" grcontextid="Favourite:1">Favourite</span> DIY)</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> and hosted by <a href="http://jozelynng.blogspot.com/" style="color: #171d7d; text-decoration: none;" target="_blank">Jozelyn Ng (Spice Up My Kitchen)</a><span id="goog_799100934"></span><span id="goog_799100935"></span><a href="https://www.blogger.com/" style="color: #171d7d; text-decoration: none;"></a>.</span><br />
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Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com31tag:blogger.com,1999:blog-8960177213924639603.post-54765153189911757762014-05-12T17:05:00.000+08:002014-05-12T18:45:04.021+08:00Pecan Streusel Coffee Cake<div class="separator" style="clear: both; text-align: left;">
<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23px;">The Pecan Streusel Coffee Cake </span><span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23px;">from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. </span><a href="http://bakingflavours.blogspot.com/" style="color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23px; outline: 0px;"><span style="border: 1pt none windowtext; color: #225e9b; padding: 0cm;">The Home Bakers </span></a><span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23px;"> is hosted by Joyce from </span><a href="http://mycookinggallery.blogspot.sg/" style="color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23px; outline: 0px;"><span style="border: 1pt none windowtext; color: #225e9b; padding: 0cm;">Kitchen Flavours</span></a><span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23px;">. If you are keen to join us, please contact Joyce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWwKQ0CPFCiAD0iHZwGe9nXG3Tyi90bADyMISBZ071ry9Ju5PkEdZWOX0Kb2i8rbIlSY187S3tuLaEta2O_-Vo7VNQdRaV4ixpZvueJvQr160FwA7vm9RjHiBQS__dtqcS-D4DzZDhzw/s1600/Pecan+Coffee+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWwKQ0CPFCiAD0iHZwGe9nXG3Tyi90bADyMISBZ071ry9Ju5PkEdZWOX0Kb2i8rbIlSY187S3tuLaEta2O_-Vo7VNQdRaV4ixpZvueJvQr160FwA7vm9RjHiBQS__dtqcS-D4DzZDhzw/s1600/Pecan+Coffee+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I also happen to be the host for this recipe so I have included the full recipe in my posting below. I've always had a weakness for baked goods made of pecans. During my childhood days, my mum would make a delicious pecan pie so very often. Its very expensive to buy pecans locally (though its not difficult to find) so when my mum who was visiting from the USA bought me a bag of pecans I decided its time to start baking to relive my childhood memories. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cFK05auzR9SAxs5FCyaZ4MoiJNsjYxRYc19xeScBMOvuHBtDv17By8aTbwTV5Z1XdiOnkHAgqHGdbjehxBIciH8in3Vvenm7IqVPlqBsTFQtdy5rnreA9ecsRqTEih11q7KCLt8QBuQ/s1600/Pecan+Coffee+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cFK05auzR9SAxs5FCyaZ4MoiJNsjYxRYc19xeScBMOvuHBtDv17By8aTbwTV5Z1XdiOnkHAgqHGdbjehxBIciH8in3Vvenm7IqVPlqBsTFQtdy5rnreA9ecsRqTEih11q7KCLt8QBuQ/s1600/Pecan+Coffee+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The best part of this cake is undoubtedly the streusel topping. The distinctive flavours of the nut are enhanced by cinnamon forming a beautiful crunchy topping to the cake. This goes well with the spongy and moist butter cake. It was a delicious tea time treat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaI0JJyDcDxEw6vEO0VsfODPzBTZC3KDz9Kj5dxeON9uhyiF5L0RmzjyVkyL7Ee6K_1ttsHl6rSYTgRTppZBlFNwvGL9Ze6MAbB5r27dmyOte_R1p76FCHfBGZEw5P-w3STR307ozIBo/s1600/Pecan+Coffee+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaI0JJyDcDxEw6vEO0VsfODPzBTZC3KDz9Kj5dxeON9uhyiF5L0RmzjyVkyL7Ee6K_1ttsHl6rSYTgRTppZBlFNwvGL9Ze6MAbB5r27dmyOte_R1p76FCHfBGZEw5P-w3STR307ozIBo/s1600/Pecan+Coffee+Cake+Web+3.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Pecan Streusel Coffee Cake (9 inch)</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Recipe from Coffee Cakes: Sweet, Simple and Savoury by Lou Siebert Pappas</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Streusel Topping Ingredients</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 tbsp cold unsalted butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup unbleached all purpose flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup firmly packed light brown sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup pecan halves</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cake Ingredients</span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 tbsp unsalted butter at room temperature</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup firmly packed light brown sugar </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup granulated sugar (reduce to 1/4 cup)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 large eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cups unbleached all purpose flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup buttermilk or low fat plain yoghurt</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch spring foam pan and line the bottom with round parchment paper.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To make streusel topping: In a medium bowl or food processor, combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, cream the butter and sugars with a wooden spoon or an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add to the creamed mixture alternately with the buttermilk/yoghurt in 2 increments. Beat until smooth. Spread evenly in the prepared pan and sprinkle evenly with the topping.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake for 30 to 35 mins or until the cake is golden brown and a cake tester inserted in the centre comes out clean. Let it cool in the pan on a wire rack for 10 minutes and then remove the pan sides and let it cool completely before serving.</span> </li>
</ul>
Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com31tag:blogger.com,1999:blog-8960177213924639603.post-13448128846467341042014-05-05T20:52:00.001+08:002014-05-05T20:55:16.373+08:00Orange Chocolate Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">After seeing Zoe and many other bloggers rave about this cake, it went straight to my do it now list. I am so glad I made this. This is certainly one of the easiest and most delicious chocolate cakes I've made. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdJmPLy6RhipsRKeEcSwPkBeJHwYOYLXdOZImKY4OZ8JhFhIS-WnNjtcf-NseGcn1fTsBgXuxg5CWBGY_Xu26Nn2ajW2NptdqFZisWQ6uttjYp0DWjIUxGdte4W2zZTjUdoUXfRS07Ps/s1600/Orange+Chocolate+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdJmPLy6RhipsRKeEcSwPkBeJHwYOYLXdOZImKY4OZ8JhFhIS-WnNjtcf-NseGcn1fTsBgXuxg5CWBGY_Xu26Nn2ajW2NptdqFZisWQ6uttjYp0DWjIUxGdte4W2zZTjUdoUXfRS07Ps/s1600/Orange+Chocolate+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love anything orange flavoured so the refreshing zesty flavours that accentuate the chocolate-y goodness of this cake is a large plus point. I'd have to say that chocolate and orange is a match made in heaven, that is where baked goods are concerned. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjz9Y5-dBHr1ub2eJh7k3f5MeFFEAWgUV6NAGTJ3ItDpWq254Mc9tEU0AHRUWaiaRQV7eMwM9ru8Tmsv2o8u4K4VuzXomj9y1QAjO09OQt2OM3HQVxZDPqKIjiNzaxFhOybD6BABTXL6A/s1600/Orange+Chocolate+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjz9Y5-dBHr1ub2eJh7k3f5MeFFEAWgUV6NAGTJ3ItDpWq254Mc9tEU0AHRUWaiaRQV7eMwM9ru8Tmsv2o8u4K4VuzXomj9y1QAjO09OQt2OM3HQVxZDPqKIjiNzaxFhOybD6BABTXL6A/s1600/Orange+Chocolate+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Since then, I've made it three times and everyone loved it... this recipe has gone on my to bake list for picnics or pot luck. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__N5OrB9on8Hfq55XrbkLFqR7jXgYG6AZH5W2eb8XEhbQBbQsWr7tzFW-eW8BcEYSejIudjwyoH_55gYHMiKR_dEajdywrfOu-Mt3hOt1LOhAEKjKKS67_dtTGZjjnsazVr4Qhf6GNwE/s1600/Orange+Chocolate+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__N5OrB9on8Hfq55XrbkLFqR7jXgYG6AZH5W2eb8XEhbQBbQsWr7tzFW-eW8BcEYSejIudjwyoH_55gYHMiKR_dEajdywrfOu-Mt3hOt1LOhAEKjKKS67_dtTGZjjnsazVr4Qhf6GNwE/s1600/Orange+Chocolate+Cake+Web+3.jpg" /></a></div>
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<span style="background-color: white;"><b><span style="font-family: Georgia, Times New Roman, serif;">Orange Chocolate Cake (1 Loaf)</span></b></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">A Nigella Lawson Recipe from <a href="http://www.bakeforhappykids.com/2014/04/chocolate-orange-miniature-loaves.html">Bake for Happy Kids</a></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><br /></span>
<span style="background-color: white;">Ingredients</span></span><br />
<ul>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">160 g soft unsalted butter, plus extra for greasing</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">A dab flavorless vegetable oil, for greasing syrup spoon </span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp golden syrup or dark corn syrup (I used maple syrup) </span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup dark brown sugar </span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup all-purpose flour</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking soda </span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">3 tbsp best-quality unsweetened cocoa powder, sifted </span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">2 eggs </span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">zest of 2 regular orange and juice of 1 (1/3 cup) </span></span></li>
<li><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">80 g chopped dark chocolate or chocolate droplets</span></span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Method</span></div>
<ul>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 325°F (170°C) and line your loaf pan with parchment paper and grease the sides, or line with a paper loaf-pan liner.</span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Beat the already soft butter with the syrup - if you dab a little oil on your tablespoon measure with a sheet of paper towel, the syrup shouldn't stick to the spoon - and the sugar until you have a fairly smooth caffe Americano cream, though the sugar will have a bit of grit about it. </span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Mix the flour, baking soda (or baking powder), and cocoa powder together, and beat into the syrup mixture 1 tbsp of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg. </span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled. No need to panic! Stir in chopped chocolate if you wish. </span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Pour and scrape into the prepared pan and bake for 45 mins (or 20 mins for smaller loaves), though check 5 mins before and be prepared to keep it in the oven 5 mins longer if need be. A cake tester won't come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness. Let cool a little in its pan on a wire rack, then turn out with care and leave on the rack to cool. </span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #535353; line-height: 16.940000534057617px; text-align: center;">This post is linked to the Bake Along #60 organised by </span><a href="http://mycookinggallery.blogspot.sg/2014/05/triple-chocolate-cake-bake-along-60.html" style="background-color: white; color: #919191; line-height: 16.940000534057617px; text-align: center; text-decoration: none;">Joyce from Kitchen Flavours</a><span style="background-color: white; color: #535353; line-height: 16.940000534057617px; text-align: center;">, </span><a href="http://herfrozenwings.blogspot.com/" style="background-color: white; color: #b80001; line-height: 21px; text-align: justify; text-decoration: none;">Lena from Frozen Wings</a><span style="background-color: white; color: #535353; line-height: 21px; text-align: justify;"> and </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #b80001; line-height: 21px; text-align: justify; text-decoration: none;">Zoe from Bake For Happy Kids</a></span></div>
Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com29tag:blogger.com,1999:blog-8960177213924639603.post-59855611945234280412014-04-30T20:48:00.000+08:002014-04-30T20:48:22.277+08:00Chocolate Pudding Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">I was having one of those "I need chocolate cake" days when I came across this Chocolate Pudding Cake recipe. As I had the ingredients for the cake, I set about making it immediately. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JN1nIIOS8NY2DFtNkrLmHOHAyKQbarxZ2DfBiP9VSwXHbLRD6z9uNOnQg0gI-6KmkuhyPDWfoaaPad9xKu1sboGi3aKJXC1UfbxAflu-K32AnBqxOE7176x0fvnFogQamcSJGYO63Es/s1600/Chocolate+Pudding+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JN1nIIOS8NY2DFtNkrLmHOHAyKQbarxZ2DfBiP9VSwXHbLRD6z9uNOnQg0gI-6KmkuhyPDWfoaaPad9xKu1sboGi3aKJXC1UfbxAflu-K32AnBqxOE7176x0fvnFogQamcSJGYO63Es/s1600/Chocolate+Pudding+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The cake is easy to put together - the only slightly more challenging part is to whish the egg whites till stiff and fold it into the chocolate mixture gently. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUsKLvMUpceWRF8iqDBvRVI-9uX0MKCh_fqpKBluxdTBAyjJsZ9wk-o9X3lo0jppEDla3z6xJq8_1AQ4JYNI8fCOZlqz7kTFMvzuGpUdTXeP3he2kiECWI597N9Gz6zeSirKq6ydWYIE/s1600/Chocolate+Pudding+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUsKLvMUpceWRF8iqDBvRVI-9uX0MKCh_fqpKBluxdTBAyjJsZ9wk-o9X3lo0jppEDla3z6xJq8_1AQ4JYNI8fCOZlqz7kTFMvzuGpUdTXeP3he2kiECWI597N9Gz6zeSirKq6ydWYIE/s1600/Chocolate+Pudding+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The result was a melt-in-the-mouth chocolate pudding that shooed away the afternoon blues!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqdTzJIAvybhWvvsQnuHJcT27rUw691x5dHE1qoodFTTYTpm8-vh-pxQ7zmAQvkjQnSRNqvjNg0oJUWETm5uMJd4DhdeMnD9zQTkmVhgWq3qjSi6Ktwc2IOEzwIWwva_SQ03X2v6hVOM/s1600/Chocolate+Pudding+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqdTzJIAvybhWvvsQnuHJcT27rUw691x5dHE1qoodFTTYTpm8-vh-pxQ7zmAQvkjQnSRNqvjNg0oJUWETm5uMJd4DhdeMnD9zQTkmVhgWq3qjSi6Ktwc2IOEzwIWwva_SQ03X2v6hVOM/s1600/Chocolate+Pudding+Cake+Web+3.jpg" /></a></div>
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<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Chocolate Pudding Cake (Serves 8)</b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Recipe by <a href="http://www.marthastewart.com/341206/chocolate-pudding-cake">Martha Stewart</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Butter, room temperature, for baking dish</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup granulated sugar, plus more for baking dish</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 large eggs, room temperature, separated</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 ounces semisweet chocolate, melted</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Confectioners' sugar, for dusting</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350 degrees (175 degrees C), and set a kettle of water to
boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping
out excess. (I baked mine in ramekins)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, whisk egg yolks with granulated sugar until
lightened in color. Whisk in melted chocolate; set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large, clean bowl, using an electric mixer on high,
beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into
chocolate mixture. Add remaining whites, and gently fold with a rubber spatula
just until combined (do not overmix).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Transfer batter to prepared baking dish. Set dish in a
roasting pan, and pour enough boiling water into pan to come about 1 inch up
side of dish. Bake until puffed and just set (center of cake should barely move
when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners'
sugar just before serving.</span></li>
</ul>
<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">This is for Cook Like A Star hosted by Joyce of </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Kitchen Flavours</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">, Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Bake for Happy Kids </a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">and Mich of </span><a href="http://www.eatapieceofcake.blogspot.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Piece of Cake.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7NlD_Kakoi9z150ODN0bRKy6gRdLugWHnPTWdaBHaRZDh7J96ZOUrVrM86DAiSkijx6YOMUmMhfkLgseGJMuNIG8bc7LDE-IqPP7yw9nTl9QKa9DNpzbOY-E5OmxV4b96DggSm8G_-Y/s1600/Mar+20141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7NlD_Kakoi9z150ODN0bRKy6gRdLugWHnPTWdaBHaRZDh7J96ZOUrVrM86DAiSkijx6YOMUmMhfkLgseGJMuNIG8bc7LDE-IqPP7yw9nTl9QKa9DNpzbOY-E5OmxV4b96DggSm8G_-Y/s1600/Mar+20141.jpg" height="320" width="211" /></a></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com24tag:blogger.com,1999:blog-8960177213924639603.post-47221415855848143292014-04-22T12:35:00.001+08:002014-04-22T12:36:45.775+08:00Cheddar Cornbread & Lentil Curry<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Since I bought a bag of cornmeal to make the<a href="http://eatapieceofcake.blogspot.sg/2014/04/orange-cornmeal-cake.html"> Orange Cornmeal Cake,</a> I've been looking around for another cornmeal recipe so that it gets used up. If I don't, it may just be forgotten and I'd end up throwing it away when it expires which is such a waste. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMirHxiaz82CO4MrMGMCykXbqpIKAwpzTfrcOHzQ30RtlnYkt_1WGG2kSKBFHKWgQs9LGVHo0e71W_wVVm2pb7Yyt7xyEeF89uhYAj9koo4YnEiSuWqo5s1wTO9xZL7luon89K2XrYiLI/s1600/Cheddar+Corn+Bread+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMirHxiaz82CO4MrMGMCykXbqpIKAwpzTfrcOHzQ30RtlnYkt_1WGG2kSKBFHKWgQs9LGVHo0e71W_wVVm2pb7Yyt7xyEeF89uhYAj9koo4YnEiSuWqo5s1wTO9xZL7luon89K2XrYiLI/s1600/Cheddar+Corn+Bread+Web+2.jpg" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">I came across this almost fat free (except for the cheese) corn bread recipe which turned out to be really delicious. I added a handful of basil which brought a special flavour to the bread. The combination of cornmeal, cheddar and basil was definitely a winning one. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpW3xPkJv8ec5TH9xp-YNPxMcwY9daXWU8RBTnUxjAL0B-xqlO1h5Ie9GIjsdIdekw7nBwRfhwMG_Q_ceAJJ33I3wM7mOvU9YAWsd0anTuBt-jnPV-Hh71WEfMIqNUQRzWSXoadOqJMQ/s1600/Cheddar+Corn+Bread+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpW3xPkJv8ec5TH9xp-YNPxMcwY9daXWU8RBTnUxjAL0B-xqlO1h5Ie9GIjsdIdekw7nBwRfhwMG_Q_ceAJJ33I3wM7mOvU9YAWsd0anTuBt-jnPV-Hh71WEfMIqNUQRzWSXoadOqJMQ/s1600/Cheddar+Corn+Bread+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I also cooked a vegetarian lentil curry dish to go along with the bread. This is one of those recipes which I have made a few times because the cauliflower and sweet potato lends so much sweetness to the stew that not much seasoning is required. It was also a great way of getting more beans into my family diet. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHhs1N0fDfdPspF_-gdi8DiT9qtPREA4C_KhyLqPCMBxWAEihFqh8kvSfZdXcNy_u8KYXejdxvkfW6TPeGDnQKx_gUMOnF9vfjc3y02OtW9EorOkZdDCWhpVNMZxJsRGFZcX0iu9v0Yc/s1600/Cheddar+Corn+Bread+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHhs1N0fDfdPspF_-gdi8DiT9qtPREA4C_KhyLqPCMBxWAEihFqh8kvSfZdXcNy_u8KYXejdxvkfW6TPeGDnQKx_gUMOnF9vfjc3y02OtW9EorOkZdDCWhpVNMZxJsRGFZcX0iu9v0Yc/s1600/Cheddar+Corn+Bread+Web+3.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Cheddar Corn Bread (9 inch cast iron skillet or 8 inch square baking tray)</span></b></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">A <a href="http://www.marthastewart.com/336856/cheddar-cornbread">Martha Stewart</a> Recipe</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup all-purpose flour, (spooned and leveled)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup stone-ground yellow cornmeal</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon ground pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups low-fat buttermilk (I combined half yoghurt and half milk and let it stand)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 large eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup shredded cheddar cheese (4 ounces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">A handful of basil (my own addition)</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 425 degrees (220 degrees C). In a large bowl, whisk flour,
cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour
mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently
incorporate dry ingredients, then mix in cheese.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place butter in a 9-inch cast-iron skillet; bake until
butter is melted. Remove from oven, and tilt to coat bottom and sides.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pour batter into prepared skillet; bake until golden and a
toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread
cool in skillet at least 15 minutes before cutting. Serve warm or at room
temperature. Wrap completely cooled bread in plastic, and store at room temperature
up to 1 day.</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Lentil Curry</span></b><br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">From <a href="http://www.marthastewart.com/337671/lentil-curry">Martha Stewart</a></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 medium onion, finely chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons curry powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 pound sweet potatoes, peeled and cut into 1-inch chunks</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 head cauliflower (2 1/2 pounds), stemmed and separated
into florets</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup brown lentils, picked over, well rinsed, and drained</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cans (14.5 ounces each) diced tomatoes with juice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coarse salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Plain low-fat yogurt, for serving (optional)</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
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</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a nonstick Dutch oven (5-quart pot with a tight-fitting
lid), heat oil over medium heat. Add onion, and cook, stirring frequently,
until softened, about 7 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add curry powder; cook, stirring constantly, 1 minute. Stir
in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2
cups water; season with salt.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bring mixture to a boil. Reduce heat to a simmer; cover, and
cook until lentils and sweet potatoes are tender, about 30 minutes. Serve
immediately with yogurt, if desired.</span></li>
</ul>
<o:p></o:p><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">This is for Cook Like A Star hosted by Joyce of </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Kitchen Flavours</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">, Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Bake for Happy Kids </a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">and Mich of </span><a href="http://www.eatapieceofcake.blogspot.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Piece of Cake.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7NlD_Kakoi9z150ODN0bRKy6gRdLugWHnPTWdaBHaRZDh7J96ZOUrVrM86DAiSkijx6YOMUmMhfkLgseGJMuNIG8bc7LDE-IqPP7yw9nTl9QKa9DNpzbOY-E5OmxV4b96DggSm8G_-Y/s1600/Mar+20141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7NlD_Kakoi9z150ODN0bRKy6gRdLugWHnPTWdaBHaRZDh7J96ZOUrVrM86DAiSkijx6YOMUmMhfkLgseGJMuNIG8bc7LDE-IqPP7yw9nTl9QKa9DNpzbOY-E5OmxV4b96DggSm8G_-Y/s1600/Mar+20141.jpg" height="320" width="211" /></a></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com24tag:blogger.com,1999:blog-8960177213924639603.post-70752050413883494712014-04-16T22:10:00.000+08:002014-04-16T22:10:25.529+08:00Blueberry and Yoghurt Loaf<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">I love baking with blueberries because they make the bakes so pretty with its gorgeous deep blue hues - which is why its impossible to resist trying out this Blueberry and Yoghurt Loaf. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfHNNLIapbq8_9vMDgCRvlo2ARqJiQ313Uq9K187DDQkpqDKFwymjHc0M4a0E4pRpO813bvng_xpi7FbkZp4zCU3phC8ol5K0dLOIjMwsmOtNEHFpHAQQxvLDxbbvVcUYm1a0gP4E6Iw/s1600/Blueberry+Yoghurt+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfHNNLIapbq8_9vMDgCRvlo2ARqJiQ313Uq9K187DDQkpqDKFwymjHc0M4a0E4pRpO813bvng_xpi7FbkZp4zCU3phC8ol5K0dLOIjMwsmOtNEHFpHAQQxvLDxbbvVcUYm1a0gP4E6Iw/s1600/Blueberry+Yoghurt+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This simple loaf is moistened by the use of yoghurt and the taste enhanced by the refreshing lemon zest. Every bite of this fine, moist cake is bursting with blueberries and lemon flavours. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-ZBRac4cj-Hb6GOj5A1hKc1PWtNChe7X78AoehdFovPQ4AVqjVB8ItFZnxFhBANkD340ptmBb9mHiiTf-VnG9alpBapmqBuRoznwLkVuP-oYxs2VaEKZI_0CSNkYUaGkX0P-7_tTKe8/s1600/Blueberry+Yoghurt+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-ZBRac4cj-Hb6GOj5A1hKc1PWtNChe7X78AoehdFovPQ4AVqjVB8ItFZnxFhBANkD340ptmBb9mHiiTf-VnG9alpBapmqBuRoznwLkVuP-oYxs2VaEKZI_0CSNkYUaGkX0P-7_tTKe8/s1600/Blueberry+Yoghurt+Cake+Web+2.jpg" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The steps to making this cake is extremely simple, and you may not even need a mixer if you can whisk hard enough. It's a lovely recipe for a picnic or tea time. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfz2on8D-qSCbYbVR5Xe1RmDLojzB4knH9B3Mtt_JzaFQZ1q52_Fp9MI9yC6AzSHqtZNO3whhtNAKeQ5TVt3_v2pFKq_BfQZ78lOjeQE9AuEo1gQ75vzx6MLChfpe-7uKsh4l_tZX6mw/s1600/Blueberry+Yoghurt+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfz2on8D-qSCbYbVR5Xe1RmDLojzB4knH9B3Mtt_JzaFQZ1q52_Fp9MI9yC6AzSHqtZNO3whhtNAKeQ5TVt3_v2pFKq_BfQZ78lOjeQE9AuEo1gQ75vzx6MLChfpe-7uKsh4l_tZX6mw/s1600/Blueberry+Yoghurt+Cake+Web+3.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Blueberry and Yoghurt Loaf (1 Loaf)</b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Recipe by <a href="http://www.donnahay.com.au/recipes/sweets/cakes/blueberry-and-yoghurt-loaf">Donna Hay</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">150 g unsalted butter, melted</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup (220 g) caster (superfine) sugar (Reduced to 170 g)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">½ cup (140 g) Greek-style (thick) yoghurt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon finely grated lemon zest</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1½ cups (225 g) self-raising (self-rising) flour, sifted</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">125 g fresh blueberries, plus extra, to serve</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">icing (confectioner’s) sugar, for dusting</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 160°C (325°F). Place the butter, sugar,
eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. Add the
flour and whisk until well combined. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Fold through the blueberries and spoon
into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking
paper. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Smooth the top with a palette knife and bake for 1 hour–1 hour 10
minutes (I baked for 40 mins) or until cooked when tested with a skewer. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Allow the loaf to cool in
the tin for 10 minutes before turning it out onto a wire rack to cool
completely. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Dust with icing sugar and top with extra blueberries to serve.
Serves 6–8.</span></li>
</ul>
<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">This is for Cook Like A Star hosted by Joyce of </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Kitchen Flavours</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">, Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Bake for Happy Kids </a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">and Mich of </span><a href="http://www.eatapieceofcake.blogspot.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Piece of Cake.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7NlD_Kakoi9z150ODN0bRKy6gRdLugWHnPTWdaBHaRZDh7J96ZOUrVrM86DAiSkijx6YOMUmMhfkLgseGJMuNIG8bc7LDE-IqPP7yw9nTl9QKa9DNpzbOY-E5OmxV4b96DggSm8G_-Y/s1600/Mar+20141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7NlD_Kakoi9z150ODN0bRKy6gRdLugWHnPTWdaBHaRZDh7J96ZOUrVrM86DAiSkijx6YOMUmMhfkLgseGJMuNIG8bc7LDE-IqPP7yw9nTl9QKa9DNpzbOY-E5OmxV4b96DggSm8G_-Y/s1600/Mar+20141.jpg" height="320" width="211" /></a></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com47tag:blogger.com,1999:blog-8960177213924639603.post-67215852525528508902014-04-10T11:26:00.000+08:002014-04-10T11:26:59.134+08:00Orange Cornmeal Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Adding cornmeal to bakes gives cakes and muffins a special gritty which I really enjoy. As I haven't baked with cornmeal for a long time, I bought another bag so that I can make this Orange Cornmeal Cake. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkER46381V-HNlCOdL0w_6ntLPnOGbbBc2XNEIaL68R5ev93lPmg-Klqgij08K9VRIW9A_zDDFPEunmrVmpT41fefEqnVKGi537tzMv3NdTdiE6XCDGKQsMn8ndlm3TLKJR6jbe4WsVY/s1600/Orange+Cornmeal+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkER46381V-HNlCOdL0w_6ntLPnOGbbBc2XNEIaL68R5ev93lPmg-Klqgij08K9VRIW9A_zDDFPEunmrVmpT41fefEqnVKGi537tzMv3NdTdiE6XCDGKQsMn8ndlm3TLKJR6jbe4WsVY/s1600/Orange+Cornmeal+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love this recipe because its so easy to make (no need mixer) - I used a whisk to mix everything together. This cake is also healthier as it uses olive oil instead of butter. All these factors make this cake the ideal type of cake for lazy bakers like me who hate washing up!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy4VUwA6giWs1zG_wgpMmjme1k4birsZdP6mItzhQ4iAoJuM3VE1WRBTVKQ6wVTxOwpz9BCGlSApAdiq0cgSHPMzc0rmunPu2fek3McMP-syuj5PAIJfFaxU-CEGclp-1dxUE1J2xl-o/s1600/Orange+Cornmeal+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy4VUwA6giWs1zG_wgpMmjme1k4birsZdP6mItzhQ4iAoJuM3VE1WRBTVKQ6wVTxOwpz9BCGlSApAdiq0cgSHPMzc0rmunPu2fek3McMP-syuj5PAIJfFaxU-CEGclp-1dxUE1J2xl-o/s1600/Orange+Cornmeal+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The refreshing taste of the orange goes well with the slightly salty aftertaste of the cornmeal. The texture is crumbly and gritty all at once. It goes great with a cup of afternoon tea and my kids enjoyed it for breakfast!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXk8vZcTLTfxAdY4l0pF3GLsxtTgr2s8FNdMs9NPvKGU2K7ZQbl5FbjvVw5vcmac5p1v-Tf1KZ6JINO6mue3wYx20jPcpzE1wv5DP_UdjSbHIH5W1kPGhQDsc9Kw5On7YTaJmSlobOjI/s1600/Orange+Cornmeal+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXk8vZcTLTfxAdY4l0pF3GLsxtTgr2s8FNdMs9NPvKGU2K7ZQbl5FbjvVw5vcmac5p1v-Tf1KZ6JINO6mue3wYx20jPcpzE1wv5DP_UdjSbHIH5W1kPGhQDsc9Kw5On7YTaJmSlobOjI/s1600/Orange+Cornmeal+Cake+Web+3.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Orange Cornmeal Cake (8 inch)</b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Recipe by <a href="http://www.marthastewart.com/337339/orange-cornmeal-cake">Martha Stewart</a></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
<div class="MsoNormal">
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup olive oil, plus more for pan</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 large eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup sugar, plus 1/3 cup for topping (reduced to 3/4 cup, omitted topping sugar)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup dry white wine, (or orange juice) </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups all-purpose flour, spooned and leveled</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup yellow cornmeal</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Finely grated zest of 1 orange</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Orange segments, for serving (optional)</span></li>
</ul>
</div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Method</span></div>
<div class="MsoNormal">
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 375 degrees F (190 degrees C). Brush bottom and sides of an
8-inch round cake pan with oil; line bottom with a round of wax or parchment
paper, and brush paper with oil.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl, whisk together oil, eggs, 1 cup sugar, and
wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest;
whisk gently to combine.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pour batter into prepared pan; sprinkle top evenly with
remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull
away from sides of pan and a tester inserted in center comes out clean, 35 to
40 minutes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cool in pan 20 minutes. Run a knife around edge of cake;
invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto
a rack to cool completely. Serve with orange segments, if desired.</span></li>
</ul>
</div>
<span style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; text-align: justify;">This post is linked to the event, </span><a href="http://littlethumbsup.blogspot.com.au/" style="background-color: white; color: black; font-family: Georgia, 'Times New Roman', serif; text-align: justify; text-decoration: none;"><span style="color: magenta;">Little Thumbs Up</span></a><span style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; text-align: justify;"><span style="color: magenta;"> </span>organised by </span><a href="http://bakeforhappykids.blogspot.com.au/" style="background-color: white; color: black; font-family: Georgia, 'Times New Roman', serif; text-align: justify; text-decoration: none;"><span style="color: magenta;">Zoe of Bake for Happy Kids</span></a><span style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; text-align: justify;"><span style="color: magenta;"> </span>and </span><a href="http://my123favourites.blogspot.com/" style="background-color: white; color: black; font-family: Georgia, 'Times New Roman', serif; text-align: justify; text-decoration: none;"><span style="color: magenta;">Doreen of My Little Favourite DIY</span></a><span style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; text-align: justify;"> and hosted by <a href="http://www.anncoojournal.com/2014/04/little-thumbs-up-april-orange.html" style="color: black; text-decoration: none;"><span style="color: magenta;">Ann of Anncoo Journal</span></a>.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; text-align: justify;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">This is for Cook Like A Star hosted by Joyce of </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Kitchen Flavours</a><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">, Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Bake for Happy Kids </a><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">and Mich of </span><a href="http://www.eatapieceofcake.blogspot.com/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Piece of Cake.</a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Since the time when we had Cook Like A Star with Jamie Oliver, this recipe had been tried by many others who gave it excellent reviews. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I finally got down to making it after I got some sage from the supermarket. It seems a little odd to bake chicken in milk but somehow the combination of ingredients makes the entire dish work perfectly. Sage and cinnamon adds a distinctive flavour to the rich creamy milk gravy infused with zesty lemon aromas. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The chicken was pan fried and then baked to a crisp perfection. The meat was tender and flavourful soaked in the gravy. Writing about it makes me want to do this easy peasy one-dish again. </span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Chicken in Milk (Serves 4)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Jamie Oliver's <a href="http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk">recipe</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1.5 kg higher-welfare chicken (I used 2 chicken halves)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">sea salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">freshly ground black pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">½ stick cinnamon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 good handful fresh sage, leaves picked</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">zest of 2 lemons</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">10 cloves garlic, skin left on</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">565 ml milk</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;"> Method</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 190°C/375°F/gas 5, and find a
snug-fitting pot for the chicken. Season it generously all over, and fry it in
a little olive oil, turning the chicken to get an even colour all over, until
golden. Remove from the heat, put the chicken on a plate, and throw away the
oil left in the pot. This will leave you with tasty sticky goodness at the
bottom of the pan which will give you a lovely caramel flavour later on.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Put your chicken back in the pot with the rest of the
ingredients, and cook in the preheated oven for 1½ hours. Baste with the
cooking juice when you remember. The lemon zest will sort of split the milk,
making a sauce which is absolutely fantastic.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To serve, pull the meat off the bones and divide it onto
your plates. Spoon over plenty of juice and the little curds. Serve with wilted
spinach or greens and some mashed potato.</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">This is for Cook Like A Star hosted by Joyce of </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Kitchen Flavours</a><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">, Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Bake for Happy Kids </a><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">and Mich of </span><a href="http://www.eatapieceofcake.blogspot.com/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Piece of Cake.</a></span><br />
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com28tag:blogger.com,1999:blog-8960177213924639603.post-86371864570311911272014-03-30T09:48:00.002+08:002014-04-05T17:53:34.164+08:00Marble Butter Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">There are days when the going gets tough (with housework and kids!) that I simply must have a slice of cake! A good piece of cake is such comfort food. This marble cake which I found on The Little Teochew's website was one of those - one bite made everything better. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DZx-Pq-ZugmPolFASNBrxOFEH64txVDRN9B4EA36Cn54E0dM5mbuAjKr8yBdfwExEfuiaXDXAmP8y3_9hEcGpbBUrTidWwckofrF2gU-rbI452URm0aIXnfoF5ZU-w-B7rtaWTo03SQ/s1600/Marble+Butter+Cake+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DZx-Pq-ZugmPolFASNBrxOFEH64txVDRN9B4EA36Cn54E0dM5mbuAjKr8yBdfwExEfuiaXDXAmP8y3_9hEcGpbBUrTidWwckofrF2gU-rbI452URm0aIXnfoF5ZU-w-B7rtaWTo03SQ/s1600/Marble+Butter+Cake+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This marble cake is quite unlike those crumbly and airy butter cake - the texture of this cake is extremely fine, moist and tender. Instead of the usual whole eggs method (where the whole egg is added to the creamed butter), this cake uses the egg separation method. Egg whites are beaten separately then gently folded into the butter mixture. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunsbSF05CCG81hnv7JsliE3TXw1JLUyKukNlzroAqR062G29IjSV8tM-Xt0lfJNhZPty_L3f7vbsDOmOBGHCXYqHjTKjCmILzzIuTa9-twD1vXLbTKEsWcnFglFRJBj-bguA24qiOzJ4/s1600/Marble+Butter+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunsbSF05CCG81hnv7JsliE3TXw1JLUyKukNlzroAqR062G29IjSV8tM-Xt0lfJNhZPty_L3f7vbsDOmOBGHCXYqHjTKjCmILzzIuTa9-twD1vXLbTKEsWcnFglFRJBj-bguA24qiOzJ4/s1600/Marble+Butter+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There is no doubt that this method gives the cake an extraordinarily fine and moist texture. This is definitely the marble cake recipe for me from now. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMapqK1Mg6rY9bj711hdlzwziBe7qC0F7QIf6m9pc6iL5d94zRlyMYb_FQRjZIPK0_-ONMFZkGTJpZ6NsKbRtpTOwu53IdETM-NDOvhSsrsJJeE7l17mKeO6toMWzXdiULtdDnVNtctAU/s1600/Marble+Butter+Cake+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMapqK1Mg6rY9bj711hdlzwziBe7qC0F7QIf6m9pc6iL5d94zRlyMYb_FQRjZIPK0_-ONMFZkGTJpZ6NsKbRtpTOwu53IdETM-NDOvhSsrsJJeE7l17mKeO6toMWzXdiULtdDnVNtctAU/s1600/Marble+Butter+Cake+Web+3.jpg" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; font-weight: bold; line-height: 22.880001068115234px;">Marble Butter Cake (8 inch)</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; font-weight: bold; line-height: 22.880001068115234px;">Recipe from<a href="http://www.thelittleteochew.com/2012/04/old-fashioned-marble-cake.html"> The Little Teochew</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span><br />
<ul>
<li><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><span style="font-family: Georgia, Times New Roman, serif;">8 large eggs, separated</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><span style="font-family: Georgia, Times New Roman, serif;">9 ozs (255g) castor sugar (Reduced to 220g)</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><span style="font-family: Georgia, Times New Roman, serif;">12 ozs (340g) unsalted butter, softened</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><span style="font-family: Georgia, Times New Roman, serif;">9 ozs (255g) all purpose flour</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsps baking powder</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsps pure vanilla extract</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><span style="font-family: Georgia, Times New Roman, serif;">2 tbsps good quality cocoa powder</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span></span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;">Method</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<span style="background-color: white; color: #333333; line-height: 22.880001068115234px;">1. Preheat oven at 160°C (convection fan on) with a wire rack in the middle. Line an 8-inch round cake tin with parchment, butter and flour. Sift flour, baking powder and salt in a bowl. Set aside.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #333333; line-height: 22.880001068115234px;" />
<span style="background-color: white; color: #333333; line-height: 22.880001068115234px;">2. Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. In a separate bowl, whisk the egg yolks with the sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches*. Add in the dry ingredients gradually until just incorporated.</span></span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 22.880001068115234px;">* The first time I added the egg whites, it was impossible to fold. What I did was just mix it up with the thick yolk batter and "loosen up" the batter. The subsequent batches were much easier. I folded the whites in 3 batches.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #333333; line-height: 22.880001068115234px;" />
<span style="background-color: white; color: #333333; line-height: 22.880001068115234px;">3. Scoop out 1/4* of the batter in a separate bowl. Sieve cocoa powder over it and fold to mix well. Pour batters into tin, alternating between the two mixtures. Start with the yellow batter and end with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl (sparingly) around the batter to create the marble effect. Bake for 40-55 minutes or until a tester inserted into the middle of the cake comes out clean.</span></span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 22.880001068115234px;">* This is somewhat arbitrary. A little more won't hurt, especially if you want a bit more chocolate in your cake! :)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #333333; line-height: 22.880001068115234px;" />
<span style="background-color: white; color: #333333; line-height: 22.880001068115234px;">4. Cool on wire rack completely before serving. Cake keeps at room temperature up to 3 days and can be frozen up to 3 months.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 22.880001068115234px;"><br /></span></span><span style="font-family: Georgia, Times New Roman, serif;">This is for Bake Along hosted by Zoe of <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>, Lena of <a href="http://herfrozenwings.blogspot.com/">Frozen Wings</a> and Joyce of <a href="http://mycookinggallery.blogspot.sg/">Kitchen Flavours</a>. </span><br />
<br />Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com33tag:blogger.com,1999:blog-8960177213924639603.post-78642228199624511122014-03-24T17:11:00.000+08:002014-04-05T20:16:50.737+08:00Blueberry Walnut Coffee Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 23px;">The Blueberry Walnut Cake </span><span style="background-color: white; color: #333333; line-height: 23px;">from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. </span><a href="http://bakingflavours.blogspot.com/" style="background-color: white; color: #aa0033; line-height: 23px; outline: 0px; text-decoration: none;"><span style="border: 1pt none windowtext; color: #225e9b; padding: 0cm;">The Home Bakers </span></a><span style="background-color: white; color: #333333; line-height: 23px;"> is hosted by Joyce from </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23px; outline: 0px; text-decoration: none;"><span style="border: 1pt none windowtext; color: #225e9b; padding: 0cm;">Kitchen Flavours</span></a><span style="background-color: white; color: #333333; line-height: 23px;">. If you are keen to join us, please contact Joyce.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Actually its supposed to be a Raspberry Almond Cake but because raspberries are expensive locally and I'm allergic to almonds so I've decided to substitute with blueberries and walnuts. I think the combination works well and goes nicely with the streusel topping. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I simply love how the blueberries look like jewels sparkling in the sun in the above photo! The cake was moist and delicious with a hint of lemon flavours. The streusel was certainly the best part. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEVldUifaYo0j6dQ6A2kkBb5mtsfPGH8_zlzbS5pmn7TKD2hSBYTJS35mmxkE-eeRK6qr-vg-4jzRwCgeZte0klUfWx6ZbLTxmFc8etW_X8msjmLl0lEUSSnA0RCe6nAAQMlvKX-oD4E/s1600/Blueberry+Walnut+Cake+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEVldUifaYo0j6dQ6A2kkBb5mtsfPGH8_zlzbS5pmn7TKD2hSBYTJS35mmxkE-eeRK6qr-vg-4jzRwCgeZte0klUfWx6ZbLTxmFc8etW_X8msjmLl0lEUSSnA0RCe6nAAQMlvKX-oD4E/s1600/Blueberry+Walnut+Cake+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Angela of The Charmed Cupcake is the host for this recipe, please go to her blog for the <a href="http://thecharmedcupcake.com/2014/03/10/thb-32-raspberry-almond-coffee-cake/">full recipe.</a></span><br />
<br />Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com30tag:blogger.com,1999:blog-8960177213924639603.post-6187910797091789732014-03-19T18:45:00.000+08:002014-03-19T18:48:19.356+08:00Three Flavoured Focaccia<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Jamie Oliver claims that this focaccia is not fussy as in its pretty easy and straight forward - and
I'm pretty much inclined to believe him as I've tried several of his recipes to
great success. . Like Jamie, I made this one lazy weekend afternoon for dinner
that evening.</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiWfp39_8p2nRE1nVaVyjKgHSC4dz7NtEyS0acPK0SuJ5SEhsSbTEiIgMO5haTmKNTebwcpPuJkPM6gmv10eGisuakEk2E58WqMZts-VLN5_5LphJfPNgifehhDY6UzqxOp00M0-kGb4/s1600/Three+Flavoured+Foccacia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiWfp39_8p2nRE1nVaVyjKgHSC4dz7NtEyS0acPK0SuJ5SEhsSbTEiIgMO5haTmKNTebwcpPuJkPM6gmv10eGisuakEk2E58WqMZts-VLN5_5LphJfPNgifehhDY6UzqxOp00M0-kGb4/s1600/Three+Flavoured+Foccacia.jpg" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">I didn't even bother with my breadmaker as I'm usually quite lazy and would prefer not to hand knead anything. Since this only need five minutes of arm power, I decided to do so. It wasn't too bad after all! Very soon the focaccia was ready to proof and I set about making the toppings. I didn't follow his recipe for the toppings exactly and I made some substitutions yet it was still great! The caramelized onions, cherry tomatoes and cheese toppings went very well with the soft, fluffy focaccia bread. </span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctHlvS-yWT88ZWJeshyO03qkvQ09Bb0jiIK8Oa6uoja_W4IZx5XlwbFcZ3sik5mvg-rCPCacBzcO8VyC_qIu7Y89upB9zpqfLXMZgcELkNNKZ_T-H88Quve4kcprR9Rtw65wfCbF0TPA/s1600/Three+Flavoured+Foccacia+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctHlvS-yWT88ZWJeshyO03qkvQ09Bb0jiIK8Oa6uoja_W4IZx5XlwbFcZ3sik5mvg-rCPCacBzcO8VyC_qIu7Y89upB9zpqfLXMZgcELkNNKZ_T-H88Quve4kcprR9Rtw65wfCbF0TPA/s1600/Three+Flavoured+Foccacia+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The great thing about the this focaccia is that you actually get to eat three different flavours all at once. My family really enjoyed this recipe and I'd be sure to do it again soon. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxky02yfNcPPFmUJTatkY3t2qHZBKXBriKhJci7TkU2Oq6-XXzWyHLkfsNGOp4XrY-szeABU0-tZrYdKxj5QZPqnVMyF3ayh0FWKoyWhFUHE6KBRht1XY5hnjlfPxJUEQtKh6lXD6Du4/s1600/Three+Flavoured+Foccacia+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxky02yfNcPPFmUJTatkY3t2qHZBKXBriKhJci7TkU2Oq6-XXzWyHLkfsNGOp4XrY-szeABU0-tZrYdKxj5QZPqnVMyF3ayh0FWKoyWhFUHE6KBRht1XY5hnjlfPxJUEQtKh6lXD6Du4/s1600/Three+Flavoured+Foccacia+Web+3.jpg" /></a></div>
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<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Three Flavour Focaccia (1 12 inch by 10 inch tray)</b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Recipe by <a href="http://www.jamieoliver.com/recipes/bread-recipes/three-flavour-focaccia">Jamie Oliver</a></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"> </span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">For the
dough<o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">400 g
strong white bread flour, plus extra for dusting</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">100 g
fine ground semolina flour or strong white bread flour</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">sea salt</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">1 sachet
dried yeast (2 1/4 tsp of instant yeas)</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">½
tablespoon golden caster sugar</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">300 ml
water, lukewarm</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">olive
oil</span></span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.266666412353516px;">Onion topping</span></span><br />
<ul>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">2 red
onions, finely sliced (I used white)</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">a few
sprigs of fresh thyme, leaves picked</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">2
tablespoons olive oil</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">6
tablespoons balsamic vinegar</span></span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 107%;">Basil and cherry tomato topping</span></span><br />
<ul>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">1 bunch
fresh basil, leaves picked</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">1 large
handful ripe cherry tomatoes, halved</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">sea salt</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">freshly
ground black pepper</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">extra
virgin olive oil</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">white
wine vinegar</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">2 cloves
garlic, peeled and sliced</span></span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 107%;">For the
three-cheese and rosemary topping</span></span><br />
<ul>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">30 g
Taleggio cheese</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">1 small
log goat's cheese</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">1
handful Parmesan cheese, grated</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">1 sprig
of fresh rosemary, leaves picked</span></span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.266666412353516px;"><b>Method</b></span></span></div>
<div>
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.266666412353516px;">1. Dough</span></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 107%;"> </span><span style="line-height: 107%;">Place the flours and ½ tablespoon of sea salt into a
large bowl, and make a well in the middle. Add the yeast and sugar to the
lukewarm water, and mix with a fork. Leave this for a few minutes and, when it
starts to foam, slowly pour it into the well, mixing with a fork as you go.</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">As soon as all the ingredients come together, which may
take a minute or so, knead vigorously for around 5 minutes until you have a
smooth, springy, soft dough.</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Lightly oil a large bowl with some olive oil and transfer
the dough to the bowl. Dust with a little extra flour, cover with a tea towel
and leave to prove in a warm place for 30 minutes until doubled in size.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 107%;">While the dough is rising, preheat your oven to
220°C/425°F/gas mark 7 and prepare the toppings (I baked at 190<o:p></o:p></span><span style="line-height: 14.266666412353516px;">°C).</span></span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.266666412353516px;">2. Prepare the toppings -</span><br />
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.266666412353516px;">Onion Topping: </span><span style="line-height: 107%;">For the balsamic onion topping, fry the sliced onions and
thyme leaves in 2 tablespoons of olive oil over a low heat for about 5 minutes.
Add the balsamic vinegar, reduce for a minute or two, then leave to cool.</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Basil and cherry tomato topping: Roughly chop the
basil leaves and pop them into a bowl with the cherry tomatoes. Season with
salt and pepper, a drizzle of extra virgin olive oil and a tiny splash of white
wine vinegar. Add the garlic and mix it all.</span></span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 107%;">3. Back to the dough</span><br />
<div class="MsoNormal">
</div>
<ul>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">To cook the focaccia, as soon as the dough has risen,
pound it then place on a baking tray and spread it out to cover the tray. Push
down roughly on top of the dough like a piano to make lots of rough dips and
wells.</span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Divide the onion and the tomato toppings over two thirds
of the focaccia. </span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">For the three-cheese and rosemary topping, break up the
Taleggio and the goat's cheese over the remaining third of the focaccia.
Sprinkle over the grated Parmesan and rosemary leaves and season with pepper.
Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea
salt. </span></span></li>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Leave to prove for a further 20 minutes then bake for 20 minutes, until
golden on top and soft in the middle.</span></span></li>
</ul>
<div>
<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">This is for Cook Like A Star hosted by Joyce of </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Kitchen Flavours</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">, Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Bake for Happy Kids </a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">and Mich of </span><a href="http://www.eatapieceofcake.blogspot.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Piece of Cake.</a></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com31tag:blogger.com,1999:blog-8960177213924639603.post-29937426218492872672014-03-15T21:04:00.000+08:002014-03-15T21:04:23.770+08:00Chocolate Chip and Hazelnut Cookies<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">When I was in Malaysia for a holiday last December, I brought home several kilograms of different types of nuts as they were cheaper than in Singapore. Now I have a stash of walnuts, cashews and hazelnut stored in the refrigerator for baking! When I saw this Chocolate Chip and Hazelnut Cookie recipe, I immediately bookmarked it as I have never made hazelnut cookies and was eager to use the nuts I have. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKb8LSEDP6bwRAhYUVWaVI1pwY4L35fPebjmLSB2T6QVq5y-emYcN_QgM4KXuK2akHxtfh4YVABI2QN7rGfnt1KqRdjJ2M4Ew1hEEXgE0_SrPUhdOQi4enpfnv0LzrncEvFsmkGRo4pb4/s1600/Chocolate+Hazelnut+Cookies+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKb8LSEDP6bwRAhYUVWaVI1pwY4L35fPebjmLSB2T6QVq5y-emYcN_QgM4KXuK2akHxtfh4YVABI2QN7rGfnt1KqRdjJ2M4Ew1hEEXgE0_SrPUhdOQi4enpfnv0LzrncEvFsmkGRo4pb4/s1600/Chocolate+Hazelnut+Cookies+Web+1.jpg" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Hazelnuts add a distinctive flavour to bakes and it's not exception for this cookie. It's rich, smooth nutty flavour goes perfectly with the chocolate bits to make these one of the best cookies I've made. And the best part is it is so crispy and stayed that way even after days (stored in an air-tight container). This is definitely on my make-again list. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnijH0m8fASLxWe3Kbm-Cw2KlkzNDwZUmgao8Zzw-I3GmEiKU6El3DNp-SEiqtp2eKa9o_A0pS_28IJgkE57O4s34VarfLzCj-v9-xEWm2hj3ELIWL7uyLAhy7P7bYegpi2ArJzRX4zvM/s1600/Chocolate+Hazelnut+Cookies+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnijH0m8fASLxWe3Kbm-Cw2KlkzNDwZUmgao8Zzw-I3GmEiKU6El3DNp-SEiqtp2eKa9o_A0pS_28IJgkE57O4s34VarfLzCj-v9-xEWm2hj3ELIWL7uyLAhy7P7bYegpi2ArJzRX4zvM/s1600/Chocolate+Hazelnut+Cookies+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Chocolate Chip and Hazelnut Cookies</b> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">(Makes about 30 small cookies depending on size)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Recipe by <a href="https://www.donnahay.com.au/recipes/sweets/biscuits-cookies/chocolate-chip-and-hazelnut-cookies">Donna Hay</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span><br />
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">125 g butter, chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1½ cups (225 g) self-raising (self-rising) flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">¾ cup (135 g) brown sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">¾ cup (105 g) chopped hazelnuts</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">⅔ cups (100 g) milk chocolate chunks</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Method</span></div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 180ºC (390ºF). Melt the butter in a saucepan
over low heat. Set aside to cool slightly. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place the flour and sugar in a bowl
and mix to combine. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the butter, egg and vanilla and mix to combine. Stir
through the hazelnuts and chocolate. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Using your hands, mould 2 tablespoons of
cookie mixture into a flat round and place on a baking tray lined with
non-stick baking paper, leaving room to spread. Repeat with remaining mixture.
Bake for 10–12 minutes or until golden. Allow to cool on trays. </span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">* To check if the cookies are done, look at the bottom not
the top. If you wait until the top looks right you risk overcooking them. To
check, lift a cookie with a spatula so you can see underneath. The bottom
should be deep golden. Cool on trays as the cookies will continue to cook after
you’ve removed them from the oven.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">This is for Cook Like A Star hosted by Joyce of </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Kitchen Flavours</a><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">, Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Bake for Happy Kids </a><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;">and Mich of </span><a href="http://www.eatapieceofcake.blogspot.com/" style="background-color: white; color: #aa0033; line-height: 23.18400001525879px; text-decoration: none;">Piece of Cake.</a><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;"> </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 23.18400001525879px;"><br /></span></span>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com26tag:blogger.com,1999:blog-8960177213924639603.post-84925575768280331902014-03-09T16:47:00.001+08:002014-03-09T16:47:53.158+08:00Cream Cheese Brownies<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Biting into a moist, rich and grue-y brownie is such a comforting thing. There are days I simply need brownies to shoo away stress of housework!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyC3_4WHPg3hiSh_TZD5ODyaQLpGb77l0SiHoykL2lBI3z4lWGKoqfnpBoUbEpN81b3CL-Tdtk44-e4o8A9UOmTaPDQocl_v9BabRYZCm-lOuB7F_RnJzOVueeW_dgcdj1t8QfFMnLDMc/s1600/Cheesecake+Brownie+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyC3_4WHPg3hiSh_TZD5ODyaQLpGb77l0SiHoykL2lBI3z4lWGKoqfnpBoUbEpN81b3CL-Tdtk44-e4o8A9UOmTaPDQocl_v9BabRYZCm-lOuB7F_RnJzOVueeW_dgcdj1t8QfFMnLDMc/s1600/Cheesecake+Brownie+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">These rich and moist cream cheese brownies did just that for me... I only made half the recipe and immediately regretted it as it was demolished in no time. The brownie layer was really good, though I thought there was too much cream cheese. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8F7b-SUnwQY5kk6TPzJ9Ev6v7sq2y3K5Mk5KtF9M_VpNCd4NdWvO8RBU-J6kNEhhUw_T3yfUzcfP9DihQFQmrA3x4pTEBagET606zq-xNAPRCd57Hw3AYZCjPIoE1TFpIZwTikzOkFQA/s1600/Cheesecake+Brownies+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8F7b-SUnwQY5kk6TPzJ9Ev6v7sq2y3K5Mk5KtF9M_VpNCd4NdWvO8RBU-J6kNEhhUw_T3yfUzcfP9DihQFQmrA3x4pTEBagET606zq-xNAPRCd57Hw3AYZCjPIoE1TFpIZwTikzOkFQA/s1600/Cheesecake+Brownies+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The next time I do this, I'll halve the cream cheese so that I have more of a chocolate-y later. It would also be better to bake this in a smaller tray so that I'll have a thicker brownie to bite into. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Cream Cheese Brownies (9 inch square tray)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Recipe by Nigella from <a href="http://culinarytravels.co.uk/2007/11/20/nigellas-cream-cheese-brownies/">here</a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p> </o:p>125 g dark chocolate</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">125 g unsalted butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 large eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">200 g caster sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">75 g plain flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">pinch of salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">200 g cold Philadelphia cream cheese</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"><o:p> </o:p>Preheat oven to 180 degrees C.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Melt the chocolate and butter over low heat in a heavy
based pan.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Beat the eggs with sugar and vanilla.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Measure the flour into another bowl and add salt.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When the chocolate has all but completely melted, take
the pan off the heat – the residual heat in the mixture will finish it off.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Leave for a bit to cool slightly before beating in the
eggs and sugar.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Finally add the flour, and beat till smooth.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pour half the mixture into the greased 9 inch square tin, slice the Philly as
thinly as you can and put it on the mixture in the tin, pour the remaining
mixture over the top.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Smooth the mix so that all the cream cheese is covered.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake for about 20 minutes – the top should be slightly
paled and dry, but a skewer should reveal a slightly sticky centre. Cool for
about 10 minutes before cutting into little squares.</span></li>
</ul>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">Note: If I were to make this again, I would bake this in a 8 inch square tray (increase baking time by about extra 5 minutes) with half the amount of cream cheese as I prefer a thicker brownie with more chocolate part than cream cheese. </span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">This is for Cook Like A Star hosted by Joyce of </span><a href="http://mycookinggallery.blogspot.sg/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Kitchen Flavours</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">, Zoe of </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Bake for Happy Kids </a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;">and Mich of </span><a href="http://www.eatapieceofcake.blogspot.com/" style="background-color: white; color: #aa0033; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px; text-decoration: none;">Piece of Cake.</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 23.18400001525879px;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p><span style="background-color: #fff9ee; color: #222222; line-height: 21.559999465942383px;">This post is for Bake Along #58, an event organised by J</span><a href="http://mycookinggallery.blogspot.com/2014/03/cream-cheese-brownies-bake-along-59.html?utm_source=BP_recent" style="background-color: #fff9ee; color: #888888; line-height: 21.559999465942383px; text-decoration: none;" target="_blank"><span style="color: #7f4c00;">oyce from Kitchen Flavours</span></a><span style="background-color: #fff9ee; color: #222222; line-height: 21.559999465942383px; text-align: justify;">, </span><a href="http://herfrozenwings.blogspot.com/" style="background-color: #fff9ee; color: #b80001; line-height: 21.559999465942383px; text-align: justify; text-decoration: none;">Lena from Frozen Wings</a><span style="background-color: #fff9ee; color: #222222; line-height: 21.559999465942383px; text-align: justify;"> and </span><a href="http://bakeforhappykids.blogspot.com/" style="background-color: #fff9ee; color: #b80001; line-height: 21.559999465942383px; text-align: justify; text-decoration: none;">Zoe from Bake For Happy Kids</a>.</span><br />
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com27tag:blogger.com,1999:blog-8960177213924639603.post-32066092516366703392014-03-01T16:25:00.005+08:002014-03-02T21:23:54.339+08:00Basil, Lemon and Garlic Roasted Chicken<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">Cook Like A Star is back and these two months, we are not just cooking along with one celebrity chef but any of the previous chefs! So now you can choose recipes from </span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Donna Hay, Barefoot Contessa, Jamie Oliver, Martha Stewart, Delia Smith, Curtis Stone, Ree Drummond and Bill Granger recipes! </span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">ALL Stars Anniversary Cooking / Baking for </span><a href="http://cooklikeastar.blogspot.com.au/" style="background-color: white; color: #888888; font-family: Georgia, 'Times New Roman', serif; text-decoration: none;">Cook like a Star</a><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> March and April 2014 celebrates </span><a href="http://cooklikeastar.blogspot.com.au/" style="background-color: white; color: #888888; font-family: Georgia, 'Times New Roman', serif; text-decoration: none;">Cook like a Star</a><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">'s 2nd year anniversary and is hosted by Zoe of <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and Joyce of <a href="http://mycookinggallery.blogspot.sg/">Kitchen Flavours</a>. These past two years sure have gone by quickly!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As I did not take part in the Donna Hay event, the first thing I did was to go through her website to check out which recipes I would like to do. The first thing that caught my eye was this roasted chicken which turned out easy to make and flavourful from the aromatic mix of basil, lemon and garlic. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQ4U8wGcC_FiqX3Uzc-zg5ssBfNNz0ou-fz7lLoear0rzWwJ0Vyuvb6I0EY1jMHo2l_NlZirunza2-6AFGgqjPktxaTVShJxNR7BI-VAaQ6S9Y1JSpUbCoJxeENyR0jO3IMjGV00bQAY/s1600/Lemon+Basil+Roasted+Chicken+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQ4U8wGcC_FiqX3Uzc-zg5ssBfNNz0ou-fz7lLoear0rzWwJ0Vyuvb6I0EY1jMHo2l_NlZirunza2-6AFGgqjPktxaTVShJxNR7BI-VAaQ6S9Y1JSpUbCoJxeENyR0jO3IMjGV00bQAY/s1600/Lemon+Basil+Roasted+Chicken+Web+3.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I think another chicken part would probably work well too, say chicken thighs or drumsticks as I felt that the chicken breasts (though healthier) tend to be more dry when baked. This is a great one-dish meal!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Basil, Lemon and Garlic Roasted Chicken (Serves 2)</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe by<a href="https://www.donnahay.com.au/recipes/fastfood/chicken/basil-lemon-and-garlic-roasted-chicken"> Donna Hay</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">¼ cup chopped basil leaves</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons lemon zest</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, crushed</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">¼ cup (60ml) olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 x 250g chicken breast fillets, skin on and wingtip
attached, trimmed</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 zucchini (courgettes), sliced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">250g cherry tomatoes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">¼ cup basil leaves, extra</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">lemon wedges, to serve</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Method</span></div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 220°C (425°F). </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place the basil, lemon zest,
garlic and oil in a bowl and stir to combine. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place the chicken and zucchini on
a baking tray and spoon over the basil mixture. (I marinated the chicken in the basil mixture for 1 hour).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Roast for 10 minutes. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the
tomatoes and roast for a further 5 minutes or until the chicken is cooked
through. Top with extra basil leaves and serve with lemon wedges.</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">This is for Cook Like A Star hosted by Joyce of <a href="http://mycookinggallery.blogspot.sg/">Kitchen Flavours</a>, Zoe of <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids </a>and Mich of <a href="http://www.eatapieceofcake.blogspot.com/">Piece of Cake.</a> </span></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com34tag:blogger.com,1999:blog-8960177213924639603.post-10573815668393940822014-02-25T21:10:00.003+08:002014-02-25T21:10:47.501+08:00Banana Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Do you prefer chewy cookies or crunchy cookies? I normally like the crunchy type but occasionally I'd find a soft chewy type which I really like such as this Banana Oatmeal Chocolate Chip Cookie from well known bloggers Two Peas and their Pod. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oN2Y4HD5SRcw1kB_8Rs4rOcBziKjOL0WubjWgnnWpn63HwFcS3onUtDY9bnoOJ2lPOPWEhk2GVo2vnqbt2ml8nsd7KPVW0V-KkQmMg_IVN-v-MrP5CjvO6Fy6Aj1QiMBdA6xTHgQ6To/s1600/Banana+Oatmeal+Chocolate+Chip+Cookies+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oN2Y4HD5SRcw1kB_8Rs4rOcBziKjOL0WubjWgnnWpn63HwFcS3onUtDY9bnoOJ2lPOPWEhk2GVo2vnqbt2ml8nsd7KPVW0V-KkQmMg_IVN-v-MrP5CjvO6Fy6Aj1QiMBdA6xTHgQ6To/s1600/Banana+Oatmeal+Chocolate+Chip+Cookies+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I was thrilled to find all my favourite ingredients rolled into one cookie - oatmeal, bananas and chocolate chips! Use really ripened bananas and that really adds to the sweetness of the cookies so I reduced the sugar a little and find that its still sweet enough. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfg9PjOxLfRAQPf8zHIe4VaKBO79irw7uZitDCmnszOytJPns1CocEPlvTpDqPSLzEf3l9XQJcoI7xjKOjxCXa1WnLIry8ontZIxWQd-xOliahIZXG6EoDQvbbA-f-3hL23q_hoxKTSw/s1600/Banana+Oatmeal+Chocolate+Chip+Cookies+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfg9PjOxLfRAQPf8zHIe4VaKBO79irw7uZitDCmnszOytJPns1CocEPlvTpDqPSLzEf3l9XQJcoI7xjKOjxCXa1WnLIry8ontZIxWQd-xOliahIZXG6EoDQvbbA-f-3hL23q_hoxKTSw/s1600/Banana+Oatmeal+Chocolate+Chip+Cookies+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The oatmeal adds extra fiber and the chocolate chips add extra that extra something special. My kids really liked these cookies. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4lr0SHQ51PoAyqYQutwpCvk7z5M4zCvsWglbwWvAxwbY3SfX0ePJUBSozQ3seahjF5VS97TIUuetJ5LKc1O6lgBOftOsry7338F92LN9d-bpwyF3bOl3TpVJ6Fa8WL8Mg5bLEvjcYQQ/s1600/Banana+Chocolate+Chip+Cookies+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4lr0SHQ51PoAyqYQutwpCvk7z5M4zCvsWglbwWvAxwbY3SfX0ePJUBSozQ3seahjF5VS97TIUuetJ5LKc1O6lgBOftOsry7338F92LN9d-bpwyF3bOl3TpVJ6Fa8WL8Mg5bLEvjcYQQ/s1600/Banana+Chocolate+Chip+Cookies+Web+3.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Banana Oatmeal Chocolate Cookies (About 40 small cookies)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://www.twopeasandtheirpod.com/banana-oatmeal-chocolate-chip-cookies/">Two Peas and Their Pod</a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Note: The texture of this cookie is not crispy - it is soft and chewy.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<div style="background-color: white; color: #111111; line-height: 18px; margin-bottom: 1.667em; padding: 0px;">
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 tablespoons unsalted butter, at room temperature</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup light brown sugar, packed</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup granulated sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 large egg</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 large banana, mashed</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 ¼ cups all purpose flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cups old fashioned oats</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup semisweet chocolate chips</span></li>
</ul>
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<strong style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Method</span></strong></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a medium bowl, whisk together flour, baking soda, and salt. Set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.</span></li>
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Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com23tag:blogger.com,1999:blog-8960177213924639603.post-47926201611938775762014-02-18T16:43:00.000+08:002014-02-18T16:43:51.613+08:00Home Made Muah Chee <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Muah Chee is one of my favourite childhood snacks. Eating this brings back memories of my grandparents who would buy this from the market for just fifty cents many decades ago! These days a small pack of Muah Chee can cost S$2 to S$3. I've stopped buying it outside now that I've discovered how easy it is to make. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdMzgZE1RlKOwBL_6LONwd9VQi9MDMfrGIIZKK-pYtg5xJl63rV4NNmpxZJ5eGgnd2QrEjVaPOqGSYkSwQrQbwDjnSd3MfmkMcpjqTkavtGIcifqcU9c17M_ut7kllbWr3Jaqr1-kvZk/s1600/Muah+Chee+Web+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdMzgZE1RlKOwBL_6LONwd9VQi9MDMfrGIIZKK-pYtg5xJl63rV4NNmpxZJ5eGgnd2QrEjVaPOqGSYkSwQrQbwDjnSd3MfmkMcpjqTkavtGIcifqcU9c17M_ut7kllbWr3Jaqr1-kvZk/s1600/Muah+Chee+Web+2.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It's simply a mixture of glutinous rice flour, water, sugar, salt steamed into a paste and then coated generously with grated peanuts, sugar and sesame seeds. My daughters were asking for a snack that day, so I whipped this up in just a few minutes (plus 20 mins of steaming time). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogODFbzYhQu4bjNxYO7w0J3nkcZRevtmHZhsW7u4RCAo5E7XX-ludAf-0es8goSkpub9HFMIAb9TDvfMv7bxhZLe-SG3f8oG_Cr8gxLaiDuCwTcIPwhNpbUBjkijTjH2uPFSrp21cDUU/s1600/Muah+Chee+Web+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogODFbzYhQu4bjNxYO7w0J3nkcZRevtmHZhsW7u4RCAo5E7XX-ludAf-0es8goSkpub9HFMIAb9TDvfMv7bxhZLe-SG3f8oG_Cr8gxLaiDuCwTcIPwhNpbUBjkijTjH2uPFSrp21cDUU/s1600/Muah+Chee+Web+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The secret of great tasting Muah Chee is really the shallot oil which added a unique flavour to the snack. It takes effort to make shallot oil but its really worth the trouble. I love the combination of the chewy dough with the crunchy peanuts. Simply addictive.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3vfQ2jZQORGvCIsMTEbI1uqT_7upDQpM1q1cGwcmBLVy4DNa12cTfmR6DSsfBIyHlKpIv3g61yV_FWXHNgvKSePZ-8n3t2fc5rrvlF_hO1bxgqWSvi6yinQ4c-y7-l1y0lAjWZyKeAc/s1600/Muah+Chee+Web+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3vfQ2jZQORGvCIsMTEbI1uqT_7upDQpM1q1cGwcmBLVy4DNa12cTfmR6DSsfBIyHlKpIv3g61yV_FWXHNgvKSePZ-8n3t2fc5rrvlF_hO1bxgqWSvi6yinQ4c-y7-l1y0lAjWZyKeAc/s1600/Muah+Chee+Web+3.jpg" /></a></div>
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<span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Home Made Muah Chee (Serves 4 to 6)</b></span></span><br />
<span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://sunflower-recipes.blogspot.sg/2009/07/muah-chee.html">Sunflower Food Galore</a></span></span><br />
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<span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></span><br />
<span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">Dough batter:</span></span><br />
<ul>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">200 g glutinous rice or sticky rice flour</span></span></li>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">2 tsp of sugar</span></span></li>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">0.5 tsp of salt</span></span></li>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">250 ml water</span></span></li>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp cooking oil or shallot oil*</span></span></li>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp of oil or shallot oil for brushing the cooked dough</span></span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;">Peanut mixture:</span><br />
<ul>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">150 g roasted peanuts</span></span></li>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">40 g dry roasted sesame</span></span></li>
<li><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><span style="font-family: Georgia, Times New Roman, serif;">75 g sugar</span></span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><span style="line-height: 20.020000457763672px;">* </span></span><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"> To make shallot oil, thinly sliced one or two shallots. Fry with 2 parts the oil to 1 part shallot till golden brown.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #444444; line-height: 20.020000457763672px;"><b>Method</b></span></span></div>
<ul>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Make the peanut mix by putting peanuts, sesame and sugar in a food processor and blitz to a fine mixture (or buy ready-made)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Mix the dough batter ingredients together. Pour into a deep dish and steam for about 25 minutes. Test the center to make sure it is cooked through before taking it out of the steamer.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Brush the dough with a little oil. Leave to cool down slightly.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Spread the peanut mix on a tray. Scoop small pieces of the dough onto the peanut mix then toss to thoroughly coat them. Can press the dough pieces lightly to coat with more peanut mix. Ready to enjoy.</span></li>
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Anonymoushttp://www.blogger.com/profile/10073001730090902797noreply@blogger.com34