Sunday, 28 April 2013

Classy Vanilla-berry Crunch Cupcake

Hola Lovelies,

I have been busy for the past two days baking and was unable to update any recipes with you. Last Thursday, I create my own recipe in the kitchen  it called : Classy Vanilla- berry crunch cupcake, I put them in my new menu for special treats.

Today, I would love to share it with some of my buddies here, Its definitely delicious and perfect for vegetarian. This is my first time making something-sweet without an eggs, I have to says to its totally delicious. The named of the cupcake called : Classy Vanilla-berry Crunch, the cupcake is soft and tender in the inside and crunchy outside, and plus there's raspberry filling :)

Recipe

Preparation Time: 10 mins
Baking Time:  45 Minutes
Baking Temperature:  160°C (320°F)
Makes 16 cupcakes


Ingredients
1 1/2 cups plain flour
3 tsp baking powder
3/4 tsp baking soda
1/2 cup powdered sugar
45 ml melted butter
45 ml oil
3/4 tsp vanilla essence
1/4 cup seedless raspberry jam








Method

  • Sieve the flour, baking powder and soda bi-carb together. Keep aside.
  • Combine the sugar, butter and oil in a bowl and whisk till all the sugar dissolves.
  • Add the vanilla essence and add approx 1/2 cup water and whisk well.
  • Add the flour mixture and mix gently using a wooden spoon or spatula. The batter should be of dropping consistency, if not add little more water and mix gently.
  • Pour the batter into a cupcake tray.
  • Bake in oven at 160°c (320°f)for 35 minutes.
  • The cupcake is ready when it leaves the sides of the tin and is springy to touch.
  • Keep aside to cool and use as required.
  • Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.



Monday, 22 April 2013

Beef on weck Sandwiches




Hola lovelies,

 Today I made this home-made beef on weck sandwiches  for dinner tonight. I used healthy sunflower seed bread and slow-cooked the meat until its tender and soft. Its totally delicious and healthy. 




Ingredients :

2 pound lean meat
3 tomatoes, cut into four
2 tbsp tomato puree
1 french onion, cut into four
pepper, cayenne & salt too taste
1 cup water

Method : 

Put all the ingredient into a pot n slowly cook it until the beef become tender. Once the beef is tender slowly take it out, slice them into thin slices and put back into the pot.

Serve in sunflower seed bread ( or any type of bread)

put coleslaw between the bread. You can serve it either hot or cold.  Its your choice. 






Spicy Chicken Tomato Sauce

 Hola lovelies,

  Supposedly today I don't have planned to cooked dinner, as I planning to go out with my love but due to my condo lift all the sudden breakdown, I have to stayed home eventually :-). Anyway staying home got me inspired with a new recipe.

  My husband totally loves it and he finished all the dish! too yummy he said. Well, I think its best to share with you. It doesn't take a long time to cooked. Sometimes when you just throw everything into a pot its always turn out delicious. Cause you cooked it with love.



Ingredients :

2 pound boneless chicken
2 anise seed
1 medium onion, chopped
3 cloves of garlic, chopped
3 stalks of lemongrass
3 lime leaves
2 tomatoes, cut into four
2 tbsp tomato
 puree
20 dried chili, soaked n blend.
1tbsp tumeric
salt to taste
1cup of coconut milk

..
 method :

Marinated the chicken with 1tbsp of tumeric and fried it until slighty golden brown.
In a medium hot pot, heat the oil. Fry the onion,garlic,anise seed until it brings out the fraggant. Slowly, pour the blended chili, tomatoes and the puree and chicken all at once, stir until all wel combined. Put in the lemongrass, lime leaves n coconut, put a little water 3/4cup. Let them cooked for at least 10minutes. Serve hot with white rice.

Enjoy~

Sunday, 21 April 2013

Coffee- Chocolate Pudding

Hola Lovelies,

Another dessert to share with everyone, this coffee-choco pudding is totally a die for dessert :-). Not only its taste fantastic but its also the easiest dessert I have ever made. This pudding has been my top 10 favorite dessert seen I was small. 

When I was a little girl, my elder sister would always make this for me. Since I'm so in love with it. but when I was little, i didn't take coffee at all. So my sister would change it into a chocolate flavor instead of coffee.

Last year, I made this to my wonderful best friend. Which he planned to proposed his girlfriend at my house. So I felt that this is the best delicious dessert to enjoyed. 









Ingredients :

1 1/2 cup semolina flour

1 tbsp instant coffee

1 cup fine sugar

1 cup warm milk


Method :

1. In a medium heat pot, pour in the milk and semolina together, stir slowly for about 5 minutes. Next put in the instant coffee and sugar. Stir until it slightly thick and smooth. Pour into a small cup or bowl and immediately refrigerate it for at least half and hour.


Chocolate sauce :

2 blocks of chocolate

1 tbsp oil ( canola, sunflower oil )

* melt the chocolate into a double boiler. put in the oil into the chocolate to make the chocolate look shiny :) 


~ serve coffee cup with chocolate top. 










Saturday, 20 April 2013

Beef curry


Shazzy Style beef -curry

Ingredients : 

2 pound ground beef
2 clove of garlic, chopped
1 medium onion, diced
1 stick of cinnamon
3 pieces of anise seed
1 tbsp  chili powder
1 tbsp curry powder
1 tbsp garam masala
1 cup of fresh yogurt
1 cup water
4 potatoes, cut into 4
1 carrot
salt & pepper, to taste


Method :

Mix chili, curry & garam masala cinnamon, anise seed all together until it become into a thick paste. 

Meanwhile, heat the oil in medium heat pan. Slowly fry the onion and garlic until it bring out the fragrant. Pour in the thick paste and stir until all well combined. 

Next, put in the beef, potatoes and carr.ot Fry until its mixed through all the other ingredients. Then pour the yogurt and water together until all well combined. Cooked until the beef is tender and put in the salt & pepper to give the taste. 


p.s : its always the best to eat when its still hot :)

Enjoy lovelies



Sunday, 14 April 2013

Asian Coconut Clam

Today for dinner I cooked Asian Coconut Clam, Its yummy and taste fantastic with all the herbs combination, totally outrages. 



Asian Coconut Clams



Ingredients :

  • 2 pounds of fresh clams, rinse
  • 2 tbsp butter
  • 2 stalks lemongrass
  • 2 inch ginger
  • 1/2 cup fresh coconut 
  • 3 red chilies, diced
  • 2 green chilies, diced
  • 1 palm of leaves kesom
  • 1 medium shallot, diced

Method : 
  1. Melt the butter in a medium pot over a medium heat.Add the ginger and shallot and cook for 2 minutes until the shallot is fragrant but make sure not burned.
  2. Stir in the coconut milk and chilies until gently simmer, slowly add the clams.
  3. Cover the pot and cook for 7 minutes, stir occasionally until clams opened. 
  4. Add the leaves kesom and  and give a quick stir, salt to taste. Transfer the clams to a serving bowl. 
.

Gulai Ayam / Chicken Gulai


So today I prepared Gulai Ayam or Ayam masak Asam Pedas. Gulai are known among the Malay and Nyonya dish. Its the most simple, easy and delicious to make it. Mainly serve with hot rice :)







Recipe :


Ingredients A (blend all)
  • 20 dried chilies, soaked in a hot water 
  • 2   small shallot
  • 4   cloves garlic
  • 2   inch ginger

Ingredients B
  • 1 whole chicken, cut into small pieces
  • 1/4 cup tamarind
  • 1 tsbp Fenugreek
  • 1 stalk lemongrass -smash
  • 1 palm of leaves kesom 
  • 1 tomato - cut into four
  • 1 litre water or half of it 
  • salt and sugar, to taste
Method : 

  1. Heat the pot with oil, slowly put the fenugreek and ingredients A into the pot. Stir for 10 minutes. 
  2. Pour in the tamarind, stir for 3 minutes. Pour the water, lemongrass and keep on stirring until it comes to boil. 
  3. Put in the chicken, leaves kesom and cook for about 15 - 20 minutes. And lastly put in the tomato, sugar and salt together. Serve hot.





Friday, 12 April 2013

The Art of French Baking

Parisian Custard or Flan 'a la parisienne is a French custard. Its soft and little crunch on the outside. I have this book, The Art of French Baking as you seen below :
This book its totally amazing, it teaches you how simple treats can turn into something beyond your imagination. It comes with many chapter from the scratch to the excellent sweet treats. Its worth it.

This is one recipe i had tried and it absolutely has a gorgeous texture and wonderful taste!

Parisian Custard :



Prep time : 10 Minutes, plus cooling time
Cooking time : 45 Minutes
Serves : 6

30g butter,melted, plus extra for greasing
200g plain flour
100g caster sugar
4 eggs
1 litre milk
Vanilla Sugar, to taste

Method :

Preheat the oven to 180*C/350*F/Gas Mark 4 and grease a 20 cm(8 inch) charlotte mould with butter. ( if you don't have charlotte mould a normal  baking round pan will do)

Put the flour in a bowl. Make a well and put the sugar, eggs and butter into it, then beat to combine. Stir the vanilla sugar into the milk and add to the flour mixture. Beat the butter until completely smooth.

Pour into the prepared mould, place in a roasting tin half filled with hot water and bake for 45 minutes. Turn out and serve cold. 



Charlotte Mould :




Tuesday, 9 April 2013

Chocolate Bread Pudding



On Sunday my parents came over to our house, so i cooked Nasi Ayam and I bake Chocolate Bread Pudding. It was based on my own recipe. I just can't wait to start in my cake business next week. You can make this on any occasion. Its just a great treat to enjoy with everyone. 

Chocolate Bread Pudding







Ingredients :

15 slice of breads

2 Tbp cocoa powder

1/2 cup castor sugar

1 cup whole milk

1/2 Tsp vanilla extract

1/8 tsp baking soda

dash of salt

Method :

1. Preheat oven for 150* C. Cut the bread into small square. Put into a bowl ( you can use knife or your own hand)


2. Pour in cocoa, milk, sugar, vanilla, baking & salt all in the bread bowl.

3. Slowly whisk them all together. Using hand whisk would be better because u able to get the crunch of the bread when you nake it  ;

4.  Once all completely mixed together, pour them into your cake pan. Grease it with a little of butter.

5. Bake for about 15- 18 minutes. Serve with dusting sugar.

Enjoy~ hope u like it : 

Monday, 8 April 2013

Stew Chicken


After 44 days of confinement, finally I'm getting all my energy back. Through the confiment period i'm not able to cook so much. Now I'm bac with some serious cooking :-)

Last week I found this Israel recipe, but I change a bit here and there.

Stew Chicken

serves 4-6, depending on size of chicken
Ingredients:
1 chicken, halved
Olive oil to cover the bottom of the pan thinly
1/2  cup flour
1 large onion, thickly sliced and the slices halved
4-6 cloves garlic, enough to fill 2 tablespoons
2 tomatoes, good and ripe, chopped coarsely
1 bay leaf
1/4 cup orange juice – stock or plain water work well too.
1 tablespoon soy sauce
1/2 cup red wine / lemon juice
Pinch of salt, pepper, paprika & cumin

Method:
  1. Pat flour all over the chicken halves. You don’t have to use all the flour, but make sure the chicken is covered.
  2. Heat the oil in a large pan. When it’s warm, put the chicken halves in, hollow side down.
  3. Sprinkle with the salt, pepper, and the dry spices.
  4. Keep the heat at medium-low. When you hear light crackling sounds, turn the chicken over to brown on the other side. Again, sprinkle with salt, pepper, and the dry spices.
  5. Allow the chicken to brown again. Turn the halves over after about 5 minutes. Inspect them and if they’re still pale, turn them back to brown some more. Turn the chicken over every so often till all of it is browned – not cooked, just browned. Finish with the halves hollow side up.
  6. Add the tomatoes, garlic, onion, and bay leaf.
  7. Add the water.
  8. Pour the soy sauce gently over everything.
  9. Turn the chicken over again so that most of the vegetables fall to the bottom of the pot and the skin side is up.
  10. Cover the pan, keep the flame low, and turn everything over occasionally to make sure the chicken cooks evenly and the skin side doesn’t burn. There will be more liquid as the vegetables cook; it will bind with the flour and form a sauce.
  11. Once the chicken is tender all through and the pot is issuing appetizing smells, remove the chicken to a platter and keep it warm.
  12. Add the red wine to the liquid in the pot, and reduce everything down to half by boiling it down.
  13. Check for seasoning; add more salt and pepper if needed.
  14. Replace the chicken in the pot if it has cooled down. When everything’s all hot again, serve, with plenty of the gravy.




I served this with mashed potatoes and baked bean.

Served it hot. :)

Enjoy ~
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