Cookies : Chocolate Chip Ginger Nuts

Cookies : Chocolate Chip Ginger Nuts

Recipe source :  Delia Smith

One can never have too many cookies for Chinese New Year. No matter how much you baked the cookies are capable of performing the disappearing act all on its own! Well, you see, nobody will know how the cookie jar becomes empty!

Ingredients

50g cooking chocolate, chopped into little chunks
1 tsp ginger powder
110g self-raising flour
10g cocoa powder
50g butter, cut into cubes
1 tsp bicarbonate of soda
40g granulated sugar
20g almond nibs
2 tbsp golden syrup

Method

1.  Preheat oven to 180 degree C.
2.  Sift self-raising flour, cocoa, ginger powder and bicarbonate of soda into a mixing bowl.
3.  Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Stir in sugar, chopped chocolate chunks and almond nibs.
4.  Add in golden syrup and mix everything together with your hands.
5.  Divide mixture into 16 equal portions and roll each portion to form a ball.
6.  Flatten the ball slightly and place on greased baking tray and bake for 15 to 20 minutes. 
7.  Cool completely and store into air-tight jars.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa 

Hosted by Grace of Life Can Be Simple 
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpuf

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 
Diana of Domestic Goddess Wannabe
   

I am linking this to Best recipes for everyone Jan & Feb 2015 Event Theme : My homemade cookies by Fion  Xuan Hom's Mom and co-host by Victoria Baking Into The Ether

Cookies : Wheels Of Fortune

Cookies :  Wheels Of Fortune

Recipe source :  Cook's Nook - Amy Beh

My "wheels" turned out to look like pretty sunflowers instead! LOL.

Anyway, they look so bright and cheery, well enough to welcome the Chinese Spring Festival!

Ingredients

175g butter
100g castor sugar
3/4 tsp vanilla essence
1 egg
250g plain flour
1/4 tsp baking powder
1 tbsp cocoa powder
10g melted cooking chocolate
1/2 tsp instant coffee essence

Method

1.  Beat butter and sugar in a mixing bowl until light and creamy. Add in vanilla and egg. Beat until well combined.
2.  Sift flour and baking powder together. Add the sifted flour into the butter mixture. Mix into a soft dough. Divide into 2 portions.
3.  To one portion, add in cocoa powder, melted chocolate and coffee essence. Knead lightly until well combined.
4.  Use cookie cutter to cut into desired shapes. Place onto baking trays and bake at 180 degree C for about 20 minutes or until golden at the edges.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa 

Hosted by Grace of Life Can Be Simple 
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpuf

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 
Diana of Domestic Goddess Wannabe
  

Apple Puff 苹果酥

Apple Puff 苹果酥

Recipe source :  Adapted from Y3K Magazine, Issue No. 53, 3/4-2010

I love recipes from Y3K magazines. The recipes normally show step-by-step instructions which are easy to follow and the end results are almost always assured.

This apple puffs taste great even though I had reduced the amount of brown sugar and cinnamon powder by half.

Ingredients

1 packet puff pastry ( there are 10 pieces of neatly cut puff pastry )
2 apples, peeled and sliced into thin pieces

Mixed together :

50g brown sugar
1/2 tsp cinnamon powder

For glazing

Some melted butter

Apples, puff pastry and cinnamon powder

Method 

1.  The puff pastry comes neatly cut into squares. I just took it out from the freezer to thaw. 
2.  Place puff pastries onto greased baking tray.
3.  Glaze puff pastries with melted butter. Arrange apple slices on top. Glaze again with melted butter and sprinkle brown sugar and cinnamon mixture on top. 
4.  Bake in a preheated oven at 200 degree C for about 15 to 20 minutes.
5.  Remove from oven and glaze with melted butter while still hot.

I am linking this to Little Thumbs Up

The theme for September 2014 is Apple

Hosted by Kit @ I-Lost In Austen

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this Cook-your-Book # 16 @ Kitchen Flavours

Gordon Ramsay Blondies Recipe

Gordon Ramsay Blondies Recipe

Recipe source :  Gordon Ramsay

Blondies are white chocolate version of brownies. Personally, I find blondies less intense in taste and flavour compared to regular brownies. The cranberries were tasty and chewy. In fact, the next time I bake it, I would definitely add more cranberries than the suggested amount in this recipe.

My blondies turned out uneven. The edges were slightly higher then the middle portion which had sunken slightly but then I was comforted by the fact that the original photo had shown Gordon's blondies to be slightly uneven too.

Ingredients

• 230g butter, plus extra for greasing
• 340g dark brown sugar
• Pinch of salt
• 1 tsp vanilla extract
• 2 eggs, lightly beaten
• 280g plain flour
• ½ tsp bicarbonate of soda
• 1 tsp baking powder
• 240g white chocolate, chopped into small chunks
• 4 tbsp dried cranberries

Instructions

1. Preheat the oven to 180°C/Gas 4. Lightly butter a 23cm square cake tin and line with greaseproof paper.
2. Melt the butter in a saucepan and whisk in the sugar and salt. (A good whisk now will make the mixture slightly lighter and fluffier.) Add the vanilla extract and whisk again. Remove from the heat.
3. Add the eggs to the butter mixture and stir well. Sift the flour, bicarbonate of soda and baking powder into a large bowl, then whisk in the egg and butter mixture a little at a time. (It’s important to do this in stages so that you don’t get any lumps.)
4. Leave the mixture to cool slightly, then fold in the chocolate chunks and the cranberries. (If the mixture is too hot, the chocolate will melt.)
5. Spoon into the prepared cake tin and spread out evenly. Bake for 35–40 minutes until the outer edges are firm and the middle still a little soft.
6. Leave to cool on a wire rack for at least 10 minutes, then cut into squares before serving. Once cooled, the blondies will keep in an airtight container for up to a week.

This post is linked to Cook like a Star (Gordon Ramsay) organised by me, Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake - See more at: http://www.bakeforhappykids.com/#sthash.sdGpsh7p.dpuf

I am submitting this post to Cook Like A Star ( Gordon Ramsay ) 

Organised by Zoe of Bake For Happy Kids

Yen from Eat Your Heart Out  and Mich from Piece Of Cake

 

This post is linked to Cook like a Star (Gordon Ramsay) organised by me, Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake

- See more at: http://www.bakeforhappykids.com/#sthash.sdGpsh7p.dpuf

This post is linked to Cook like a Star (Gordon Ramsay) organised by me, Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake

- See more at: http://www.bakeforhappykids.com/#sthash.sdGpsh7p.dpuf

This post is linked to Cook like a Star (Gordon Ramsay) organised by me, Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake - See more at: http://www.bakeforhappykids.com/#sthash.sdGpsh7p.dpuf

I am also linking this post to Little Thumbs Up

The theme for August 2014 is Flour

Hosted by  Domestic Goddess Wannabe

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Mushroom Pottage Soup

Mushroom Pottage Soup

Recipe source :  Doris Choo @ Sumptuous Flavours


My friend, Sharon was talking about her mother's potato soup. She shared with me that it can  be easily made and that homemade mushroom soup is very tasty. Sharon did not record her recipe so I had to figure out and estimate the amount of ingredients used. 

I made this for my son, YS who loves mushroom pottage soup. It  was thick and creamy. The soup was delicious. It has the aroma of  mushrooms and potatoes. However, it wasn't smooth like the famous Campbell's pottage mushroom soup.

The plus point is that there is no additives or preservatives.

Ingredients

200g fresh button mushrooms
350g potatoes ( about 3 medium-sized potatoes )
300g milk
800ml water
1/2 tsp chicken stock granules
1 tsp salt
dash of pepper
1 tbsp butter

Preparation

1.  Peel potatoes. Cut one potato into small cubes. Cut the other two potatoes into chunky pieces and place them into a blender with 500ml water.
2.  Slice 3 to 4 button mushrooms into thin slices. Roughly chop up the rest and place them into the blender with the potatoes. 
3.  Blend the button mushrooms and potatoes into puree.
4.  Pour the puree into a medium-sized pot.
5.  Add in the potato cubes and sliced button mushrooms. Add in 300ml water.
6.  Boil over medium flame until the potatoes are soft. Stir occasionally to prevent sticking to the bottom of the pot.
7.  When the potatoes have soften, add in milk, salt, butter, chicken granules and pepper.
8.  Adjust taste. Switch off  flame.
9.  Enough for 4 to 5 persons.

I am linking this post to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Food For The Gods (A Filipino Date & Walnut Bar)

Food For The Gods (A Filipino Date & Walnut Bar)

Recipe source : Adapted from here

I was searching for Filipino recipes when I came across this cake. I find the name, " Food for the Gods" most unusual for a cake! Having said that, I remember having eaten this before. I searched my memory and it clicked back to a party many moons ago. The hostess was very proud to serve " Food for the Gods" which she had specially ordered for the occasion. She went round ensuring that her guests tasted this cake and she loved the look of surprise on her guests' faces as she mentioned the name of this cake!

I love the walnuts and chopped dates which made this cake chewy. 
This is truly sweet and decadent!

Ingredients

1 cup plain flour
1/4 tsp salt
1 tsp baking powder
1 cup dried dates, pitted and chopped
1 cup unsalted butter, melted
1 cup brown sugar
2/3 cup sugar
1 tbsp honey
1/2 tsp vanilla extract
2 large eggs
1 cup walnuts, coarsely chopped

 Sugar, chopped walnuts and brown sugar

Dried dates. 

Chopped these and use only one cupful

Preparation

1.  Preheat oven to 180 degree C. I used a 9 inch square tin lined with parchment paper.
2.  Sift flour, salt and baking powder into a small bowl. Transfer half of this mixture to another bowl and dredge the chopped dates in it.
3.  Combined melted butter, brown sugar, sugar eggs and vanilla extract in a large bowl. Mix until batter is uniform. Add honey and mix again.
4.  Fold flour into the batter. Lastly fold in chopped walnuts and the dates which have been dredged in flour. 
5.  Pour batter into the prepared tin and bake in oven for 25 minutes or until done.
6.  Cool completely before slicing into bars.

I am submitting this post to Asian Food Fest  : Philippines

Hosted by Swee San of The Sweet Spot

Chocolate Cake 巧克力蛋糕

Chocolate Cake 巧克力蛋糕

Recipe source :  Minnie

I got this recipe from my friend, Minnie years before blogs were started. She apparently got her supplies of great recipes for cakes and cookies from her aunt's cookbooks. And her aunt bought her collection of cookbooks overseas. 

I have been making this chocolate cake ever since. Just a few easy steps to follow which is almost fuss-free baking and the ingredients required  are very basic. That's what I like best!


Do use good quality butter instead of margarine. It really makes a great difference.

This recipe is among the few trusted recipes that I hold dear to my heart. 

Simply scrumptious! 

Ingredients

10 eggs, separate the whites from the yolks
4 oz plain flour
4 oz self-raising flour
2 oz cocoa powder
12 oz castor sugar, divide into two portions
1 1/2 pieces butter ( 375g)

Method

1.  Sift the flour, self-raising flour and cocoa powder together.
2.  Use 6oz of the sugar and cream this with butter until light and creamy. Add egg yolks, one at a time and beat well after each addition. Remove.
3.  Whisk remainder half of sugar with egg whites until stiff.
4.  Fold in the two beaten mixture and add in the sifted flour. 
5.  Pour batter into a greased 9 inches square tin. 
6.  Bake in a preheated oven at 180 degree C for about 35 to 40 minutes. Insert a skewer into the cake. If it comes out clean, the cake is done.  

I am linking this to Little Thumbs Up

The theme for June 2014 is Butter

Hosted by  Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 

and Doreen of My Little Favourite DIY

Steamed Chocolate Lava Cake

Steamed Chocolate Lava Cake

Recipe source :  Miele workshop

This is a great dessert which my buddies and I learnt from chef Amy Beh who conducted a workshop for us on steaming food. The event was in conjunction with the prize presentation ceremony at the Miele Gallery. 

This steamed chocolate lava cake is moist with molten lava oozing out from the center. It was great  to eat this lava cake with vanilla ice-cream and strawberries.


Double thumbs up!!
 

Ingredients (serves 3)

85g good quality dark chocolate
45g unsalted butter
1 1/2 whole eggs
1 1/2 egg yolk
35g castor sugar
22g all-purpose flour
a pinch of salt
1/2 tsp vanilla essence

Method

1.  Brush the ramekins or small teacups with soft butter and coat it with castor sugar.
2.  Break the chocolate into smaller pieces and combine with butter in a bowl. Cover the bowl with cling film and steam at 90 degree C for 10 minutes in the Miele steam oven.  Alternatively, you can melt the chocolate and butter in a double boiler until melted. Allow to cool slightly.
3.  In a medium-sized bowl, whisk whole eggs and egg yolks with sugar until well combined.
4.  Whisk in flour and salt, followed by melted chocolate and vanilla essence.
5.  Pour through a fine mesh strainer to remove lumps.
6.  Divide batter into 3 equal portions and pour into 3 ramekins or 3 teacups.
7.  Steam in the Miele steam oven at 100 degree C for 9 minutes.
8.  When done, check that the cakes are puffed and use a toothpick to insert into the centre to see if it comes out with moist batter attached. Steam for an additional minute or two if necessary.
9.  Serve with vanilla ice-cream and fruits/nuts if desired.

 Use ramekins or teacups

  The top is slightly puffed up

 Ooooh, this is truly sweet decadence, 
 with molten chocolate lava oozing out from the centre

 Chocolate lava cake with strawberries and ice-cream.

I am linking this to Little Thumbs Up

The theme for June 2014 is butter 

Hosted by Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Garlic Naan

Garlic Naan

Recipe source : Adapted from Socialappetizers

My perception of naan are those which I ate from Indian restaurants with an assortment of  curries and tandoori chicken. Those naan are thick and large and you must dip them in curries because they are rather bland by itself. 

This recipe which I had just tried out instructed that the naan be made into small discs which are thin and crispy. The slight tinge of saltiness and the flavour from the chopped garlic and parsley made these naan very tasty and fragrant. You do not need to dip them in curries. They tasted great as they were. According to the recipe source, they are meant to be finger food. 

I made them for our weekend brunch. We washed down these naan with Indian Masala Chai. They were great! In fact, these naan tasted better than those I had eaten at restaurants around my neighbourhood!

Ingredients for the dough

2 1/2 tsp dry yeast
2 tsp sugar
3/4 cup warm water
3 cups plain flour
1 tsp salt
2 oz melted butter or oil
2 tbsp yoghurt
a pinch of baking soda

Ingredients for Topping

8 cloves garlic, chopped
2 sprigs parsley, chopped
2 tbsp melted butter

Instructions

 
1.  Dissolve sugar in warm water.
2.  Add yeast, salt and baking soda to the flour. Also mix in the yoghurt and melted butter.
3.  Pour in the sugar solution. Mix into a soft dough and knead until the dough becomes smooth and elastic. About 15 minutes.
4.  Place dough into a large oiled bowl and cover with cling film. Leave it in a warm place and let it rest until double in size. About 1 1/2 hours in our hot Malaysian weather.
5.  Punch down the dough and knead it again. I divided the dough into 12 pieces. ( It depends on the desired size of the naan ).
6.  Roll out the naan into small circular disk. Brush with melted butter and sprinkle generously with chopped garlic and chopped parsley.
7.  Bake in preheated oven at 180 degree for about 8 minutes.

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

Apam Balik (Ban Chean Kuih)

Apam Balik (Ban Chean Kuih)

Recipe source :  Flavours magazine

Apam balik or ban chean kuih in the Hokkien dialect, is an ever popular local kuih. I always pick up a piece or two of this delicious kuih each time I pass by the hawker selling it near the wet market. Each time I have to queue up because demand exceeds supply! The lady is literally selling "hot cakes" because there is always a long queue waiting for her to make them. 

The Chinese lady who sells this apam balik makes them thick and spongy. She uses a very large and heavy metal mould and cut the kuih into several pieces once it's done. Malay hawkers tend to make thin and crispy apam balik which are smaller in diameter. Both versions are equally delicious.

I am so glad I came across this recipe. It's so satisfying to make this at home!

Ingredients for flour mixture (makes 5 pieces)

250g plain flour
20g custard powder
30g rice flour
1 tsp salt
45g sugar
1 tsp instant yeast
1 large egg, beaten
1 tsp vanilla extract
310ml water
1 tsp bicarbonate soda or alkaline water
cooking oil for greasing pan 

 The flour mixture which has been set aside for one hour. 

Add bicarbonate of soda or alkaline water after one hour

 Crushed toasted peanuts

Sugar

Toppings

60g sugar
100g crushed toasted peanuts
60g margarine or butter
50g cream corn  (optional)              

Method

1.  Mix all the ingredients of the flour mixture except bicarbonate of soda or alkaline water  together.  Whisk until smooth. Cover and set a side for one hour.
2.  After one hour add bicarbonate of soda or alkaline water. Whisk the batter again to mix well.
3.  Heat a non-stick frying pan over low heat until hot. (I used a 20cm non-stick frying pan).
4.  Add some cooking oil to lightly grease the frying pan. 
5.  Add 3/4 cup batter and swirl the batter around to coat the whole frying pan and the sides as well. 
6.  Cook over low heat until bubbles appear. Add sugar and crushed toasted peanuts.
7.  Add a bit of butter or margarine and spread some cream corn on top of the peanuts.
8.  When the bottom is browned fold the pancake in half and transfer to a plate. 

  Do you find it mouth-watering?