Saturday, June 24, 2017

Japanese Vegetable Cake ( Cake Salé ) ケークサレ 野菜のケーキ






















The first time I saw this Youtube cooking demo on how to bake vegetable cake (Cake Sale) I knew that I will be making it the moment I get all the ingredients together. The cake is flavorful and has lots of nutrients in it. It taste quite similar to a quiche  but yet different in texture. It is a little bit salty and has lots of vegetables and baked in a cupcake pan or in ramekins. Very very delicious and it can be served as a meal on its own. It is best eaten fresh from the oven and it  still taste good on the next day if you cover it with a foil and warm it in the oven. Looks impressive with its colorful topping of vegetables and bacon.  Aromatic when freshly baked .  Bacon and cheese goes well together in any dish.  You can choose any vegetables you like and I chose cauliflower , japanese pumpkin and cherry tomatoes.  You can use any cheese you like as the recipe did not mentioned any kind. I used cheddar cheese and the whole combination is really an explosion of flavors.  Love it and if you are serving this to your guests, I am sure they will love it and will ask for a second helping.  Try it to believe me.

























the ingredients are quite versatile as to the vegetables used...
I used cherry tomato, cauliflowers and japanese pumpkin


a colorful combination 






















keep some of the vegetable and  bacon choppings for toppings






















you can use paper cups to bake in
but I prefer ramekins























the aroma of baked bacon and cheese is so good
perfect match of ingredients





















hubby and I had these delectable vegetable cake for dinner
so rich and every mouthful is an explosion of taste






















wow, my first taste of a vegetable cake and I am in love with it 
and will make this again for the family

Japanese  Vegetable Cake ( Cake Salé ) ケークサレ 野菜のケーキ by Cook Kafemaru

ingredients:

7 (5cm/2inch) Baking cup or ramekins
100g(3.5oz)Cake flour
3g(0.1oz) Baking powder
2 eggs
60g(2.1oz) Milk
60g(2.1oz)Vegetable Oil

1/4tsp salt *  if you are using cheese that is salty, you can omit salt
1/4tsp pepper

220g(7.8oz)Your favorite vegetables(including topping)
※Boil broccoli and asparagus when you use them. ( I use jap. pumkin, cauliflower and tomatoes)
Cut the vegitables into small pieces.
180g(6.3oz)bacon
30g(1oz)cheese

Method:

1. Boil the vegitables and cut them into small pieces.
Slice the bacon into thin pieces and fry. Dice the cheese. (small)
2. Crack an egg into a bowl and beat it with a whisk.
3. Add milk, salad oil, salt and pepper and mix.
4. Add shifted cake flour and baking powder, and mix lightly. (do not mix too much)
5. Add the vegitables and the bacon to ④ and mix lightly.
(leave some vegitables and bacon for topping)
6. Pour the mixture into the pans and put on the left vegitables and bacon for topping.
7. Preheat the oven at 180°C and bake them for 12~14 min and serve!
Note:
You can use any vegitables you like.
Cherry tomatoes and broccoli can make the cake colorful.
The bacon will taste better with salt.
(if you use strongly salted one, you don't need to add salt)
 


Joe Is In Love Again - A Squier Vintage Modified Jaguar !

I think many of you who frequent my blog will know that we use to hang out with our musician friend Joe.  During our lastest meet up , he told us that he has fallen in love again and we thought he meant he has fallen in love with a girl...thank God it turned out he has fallen in love with  this beautiful authentically styled Jaguar, a vintage modified guitar with present-day touches including sharp, clear Duncan designed pickups and modern fingerboard radius. We were so relief as Joe is a married man :) it was this sexy vintage guitar afterall .  Joe is a darn funny guy, he is a clown alright besides having a beautiful voice. He plays guitar and keyboard for his band.  

As usual he is so in love with this sexy thing that he talks non stop about his lastest love :) Alright, we agree with him that it is one sexy vintage modified Jaguar that rocks the models distinctive hallmarks and has 24" scale ,dual-circuit switching and controls, has floating-vibrato bridge and comes with assortment of finishes. He loves the Maple neck with vintage -tint gloss finish. Now I can understand why he can talks about this sexy vintage Jaguar the whole night long.  If you are curious and want to know what is so sexy about this Jaguar that Joe is so in love with, you can check it out at their website and he told us that Guitar Center has, squier jaguar at a great price!  Wow, it will be great news for guitar players .


Monday, June 19, 2017

Rich Butter Cake






















Woke up very early this morning and I thought I will clear up some of my junks in the store room. And guess what ...I found some old note books with handwritten recipes and flipping the pages of my handwritten recipes I came across this particular recipe which caught my eyes...memories came flooding back, as  I remembered baking this cake 20 years ago. And in my excitement , clearing up took a back seat. I know I have to bake it again . A very basic butter cake recipe yet I am excited... I rummaged through the fridge to see if I have enough eggs to make this rich butter cake. Luck was on my side , found enough eggs to bake this rich moist butter cake.   A wonderful Monday...the rich butter cake turned out great with a bit of adjustment to the recipe.  Why I say it is rich..it uses 6 eggs !  I adjusted the recipe by adding some milk and reduced the sugar as I find the original recipe too sweet for my taste bud. This butter cake is by far the best I have eaten and I normally don't eat the cake that I baked.  The homemade rich vanilla extract added the final touch to the cake flavor.  As the cake was baking away, the aroma of butter and vanilla filled the kitchen. Smell good and  hubby loves butter cake , could not wait to sink his teeth into the richness of the cake. 

























the ingredients are the same as any butter cake recipe except this recipe
calls for 6 eggs  (A sized)

























love this bundt pan given to me by dear friend  Gertrude






















hubby loves it a bit more browned, he loves the top to be crisp






















love the texture, taste and moistness of this butter cake






















I used SCS salted butter for this recipe

























yummz !

Rich Butter Cake 

Ingredients:

8 oz  plain flour
8oz salted butter
8oz sugar * I reduced to 190 gm
1 tsp baking powder
4 tbsp full cream milk 
6 - A sized eggs
1 tsp vanilla extract

Method:

Preheat oven to 170 (Gas 5)

1. Cream butter and sugar till light and fluffy.
2. Add in eggs one by one. Make sure each egg is well incorporated into the creamed mixture or it will curdle. * If this happens, add in a bit of the flour.
3. Gently fold in flour mixture, alternately with milk ending with flour mixture. 
4. Pour cake batter into greased or lined pan and give the pan a light tap.
5. Bake at 190C or at Gas 5 for 50 -55 mins  
6.Insert a cake tester or bamboo skewer into center of cake and if it comes out clean, it is ready to be taken out of the oven .  Let the cake rest for 5 to 10 mins on a wire rack before taking the cake out of the pan. Cut into slices when the cake has cooled down completely.

 




Sunday, May 14, 2017

Tiramisu Crepe Cake


This is a beautiful Tiramisu Crepe Cake to make for Mother's Day or Birthdays of loved ones. I have a sudden craving for some decadent dessert and Tiramisu Crepe cake came to mind . I remembered that I have bookmarked one in my phone.  I have all the ingredients at home and thus making this is not a problem.  It is a very time consuming cake but WORTH every efforts as it taste really lovely. Perfect cake for Mother's Day.

I have an unopened bottle of Kahlua (coffee liquer ) bought two years back and it is time to use it now. What better time to use and it and make a tiramisu crepe cake for my Day..hehehe Mother's Day I mean.  I think I deserves a  lip smacking decadent dessert :)  The soft flavorful layers of crepe, sandwiched with flavorful cream filling and finished with a dusting of good quality cocoa powder...I called this Not-to-miss dessert for every Momsie . Every mouthful is a trip to heaven and back :) A lovely homemade dessert one should not miss ...yummz!


so happy with the bottle of Kahlua and Vanilla extract

























I love my non-stick crepe pan, though dented at the edge I still keep it
as this is the perfect size and hard to find :)

























sandwiching the crepes with the delicious flavorful cream cheese
makes me drool....just can't wait to savor them :)






















I used homegrown Butterfly blue pea flowers and Mandevilla to decorate the cake
for a special Day..Mother's Day :)






















this is a decadent dessert that on one should miss :p






















finally after chilling a nite, the tiramisu crepe cake is ready to be served






















when serving, pipe a rosette of cream cheese on top to add
character to the slice of tiramisu crepe cake...

Tiramisu Crepe Cake - adapted fromTatyanaseverydayfood with some adjustment

For Coffee Crepes:
6 large eggs
620 ml milk
90 ml strong coffee
80 melted butter
40 gm sugar
2 tablespoons  Kahlua
1 teaspoon vanilla
340 gm all-purpose flour

For Filling:
260 gm heavy cream
170 gm cream cheese
170 gm butter, softened at room temperature
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tbsp of Kahlua

 Cocoa powder for dusting


Sunday, April 30, 2017

Chocolate Swirl Bread


I have been making buns and bread since the day my kids started high school.  I prefer to feed them homebaked buns as I was aware that  softener were added to the buns that were sold at the bakery and not wanting them to consume so much of this chemical stuff, I started to learn how to make bread and buns. Ever since my first sweet success in baking, there was turning back and  my kids enjoy homemade buns . From sausage buns to bacon filled buns.  Cheese buns are their all time favorite. Now , my kids are all married and working far from home but I am still making bread and buns for hubby and myself :) There is no stopping as I love making my own buns and bread. 

Hubby eats bread everyday. You can say he is a bread man. He loves plain bread. I love buns.  So we compromised.  We have bread and buns on alternate weeks.  Today I will share with you a simple to make Japanese Plain Bread recipe which I learned from YouTube. Bread Channel.  I tweaked it to suit my taste.  Turning it into a chocolate Swirl Bread instead .  I had so much fun making them. My hubby called it my 'play dough' time and he knows when to leave me alone unless he wants to be plastered with the dough LOL !


Making bread from the kneading to shaping them is so fun and so therapeutic for the soul. I love swirl breads as it gives me pleasure in stacking them in layers and rolling them into swiss roll.  One can never understand the joy of kneading a piece of dough manually unless he or she likes to make bread like me :p  Only a bread maker will understand another bread maker.






















Both are chocolate swirl bread...one the chocolate swirl starts from the inside out
and the other one starts from the outside in






















mmmm love the aroma of freshly baked bread






















so thankful they turned out nice






















soft and fluffy texture






















soft and fluffy texture






















once they have cooled down, use a serrated knife
 to cut them into desired thickness






















I love the Tarocco Orange Marmalade Jam 
(Crab Tree & Evelyn London)
on my slice of homemade bread


Chocolate Swirl Bread - adapted from Bread Channel - Japanese White Bread

To make the Plain Dough

2 cups all purpose flour
1 tsp  instant yeast
2 tbsp sugar
1 tsp salt
25 ml milk
150 ml water
1 tbsp butter, melted

Method:
Put all the dry ingredients in a mixing bowl, give it a quick stir so that the ingredients are well combined.  Mix milk, water, melted butter together till well blended. Add into the flour mixture and using a wooden spoon, mix till a sticky dough is formed.  Take out the sticky dough and on a floured surface, knead till the dough become smooth . Shape into a ball and place on a greased bowl, covered with a damp towel and let it rest for 40 mins or till it rise double.

To make the Chocolate dough

2 cups all purpose flour + 3 tbsp of cocoa powder
1 tsp  instant yeast
2 tbsp sugar
1 tsp salt
25 ml milk
150 ml water
1 tbsp butter, melted

Method:
Put all the dry ingredients in a mixing bowl, give it a quick stir so that the ingredients are well combined.  Mix milk, water, melted butter together till well blended. Add into the flour mixture and using a wooden spoon, mix till a sticky dough is formed.  Take out the sticky dough and on a floured surface, knead till the dough become smooth . Shape into a ball and place on a greased bowl, covered with a damp towel and let it rest  for 40 mins or till it rise double.

To shape dough

Knock down the plain dough and chocolate dough - divide plain dough and chocolate dough into 6 equal portions each. Shape each portion into round ball and leave it to rest for  a further 10 mins.

To make the swiss roll, take one chocolate ball and one plain ball.  Roll them out flat and into a rectangular shape. Stack the plain rectangular on the chocolate rectangular and roll into swiss roll. Make three swiss rolls with the plain dough outside.
Repeat same process for the remaining balls but this time reverse, chocolate bottom and the plain one on top. So you will have 3 swiss rolls with chocolate on the outside and 3 swiss rolls with plain on the outside.  
 Grease two bread tins with butter and place  3 swiss rolls in one bread tin. Leave to proof for another 40 mins .  Bake at preheated oven @200deg C for 30 mins.  Knock the top surface and if you hear a hollow sound, it is ready to be taken out.  Turn out the bread and cool on a rack. Once cool, cut into slices of desired thickness with a serrated knife.

Enjoy !


Looking For A High Quality Transformerless Microphone?

A high quality microphone is very important whether it is for home recording or for the music industry.  We recently discovered  that  Neumann TLM 103 Condensor  Microphone is a standard name in high-end recording studios around the world.  Neumann microphones deliver the professional touch that is needed to capture high-quality audio. It is fast becoming a standard for home recording and the music industry.

Hubby's friends are mostly great musician and are well verse with all brands of microphone and they can really enlighten us on music related stuff and the topic on neumann tlm 103 condensor microphone just pop out in one of our chill out sessions.  This is the microphone that can provides platinum quality sound on a bronze budget, a mic designed for everyone who does not want to do without the uncompromising Neumann sound .  And I know that one of hubby's friend is keen to get one :)  I could see the excitement on the face of one of them and I can guess that this friend is eager to get the mic for himself :)  I can bet before our next chill out session, he would have ordered the product and he will be using it for his own recording !  Hubby would love to have one too but now is not the right time as we are not into recording yet.  But I know he will get one for himself since his good friend is getting one now.  Hubby is easily tempted , we have two sets of microphones for our home Karaoke . We are not good singers but we love to sing :)

Saturday, April 8, 2017

Purple Sweet Potato Hot Cross Bun



This Sunday is Palm Sunday , the Sunday before Easter and it marks the start of the Holy week that encompasses Maundy Thursday which commemorates the last supper of Jesus ; Good Friday , when Jesus was crucified and Holy Saturday, the day Jesus was placed in His tomb after his death. He rose on the 3rd day and that will be Easter Sunday.  This is the time, we reflect on our lives, gives up our vices for Lent and remembering the sufferings and trials Jesus had to go through . My baking the hot cross buns has nothing to do with tradition or a must have but making them and looking at the cross reminds me of God's great sacrifice.He sacrifice His one and only Son that whoever believes in Him shall have eternal life .  

Instead of making the tradition hot cross buns using fruit peels ,  I used purple sweet potato for the natural purple color and it turned out fabulous.  The buns were soft and fluffy and the sweet purple color gave the bun its attraction.  I added some brandy soaked raisins  for extra flavor.  These hot cross buns were really delicious. A keeper for sure.






















beautiful piece of purple dough
love the natural color dye from the purple sweet potato






















 one recipe can make 9 pieces of buns






















once the buns have proof and ready for the oven
pipe in the cross.. so fun piping on the cross
 this is symbolic for me as the cross reminds me
of the  Gift God has given to us. Eternal life through
His only begotten Son


 after baking for 20mins, the buns were ready for our tea snack























the buns turned out soft and fluffy


 waiting for the buns to cool down before serving :)


 you will know it is fluffy when you see this :)






















Purple Sweet Potato Hot Cross Bun - adapted from Nasilemaklover

For the bread

75 gm mashed purple sweet potato
50 gm raisins soaked in brandy -optional
250 gm high protein flour or bread flour
30 gm caster sugar
25 gm sweetened condensed full cream milk
1 tsp instant yeast
120 gm milk
1/4 tsp fine salt
 25 gm unsalted butter

For Topping
40 gm high protein flour
55 gm milk
10 gm sugar

Method:
1. Mix all bread ingredients in a mixing bowl except butter, mix till smooth.
2. Add in butter, knead  till elastic and shining dough. Set aside to rest for an hour.
3. Divide equally into 9 portions, roll into round balls.
4. Grease a baking pan of 9" X 9" and place the round balls onto the greased pan. Leave to rise for another 30 mins.
5. Mix the topping ingredients together till you get a smooth paste. Put into a piping bag and pipe a cross on top of buns.  Baked at preheated oven 180C for 20 mins.

HAPPY EASTER !







Saturday, April 1, 2017

Fudge Ribbon Cake


























Love anything chocolatey and this is a gorgeous !  I managed to get some Valrhona cooking chocolate from Singapore and could not wait to use it and here is the most delicious fudge ribbon cake I have baked thus far. Googled and got the recipe from here.  It is moist , and so chocolatey that I just want to have the whole tray all to myself :) This is a keeper for sure. The ribbon swirl is cream cheese. Oh gosh! the waistline is getting broader :p  I omitted the frosting as I find this fudge cake is rich enough and I love it without the frosting.


























this is so chocolatey cheesy good that my piggy daughter asked for more


























Fudge Ribbon Cake - adapted from Grammy's Apron

Ingredients:

Cheesecake Layer:
2 Tbsp. butter
8 oz. cream cheese
1/4 c. sugar
1 Tbsp. corn starch
1 egg
2 Tbsp. milk
1/2 tsp. vanilla

Cream 2 Tbsp. butter with cream cheese, 1/4 c. sugar and cornstarch.  Add 1 egg, 2 Tbsp. milk and 1/2 tsp. vanilla.  Beat at high speed until smooth.  Set aside.

Cake:
2 cups all-purpose flour
2 cups sugar * I reduced to 3/4 cup sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter
1 1/2 cups milk (divided use)
2 eggs
4 oz. unsweetened Baker's chocolate (melted) * I used Valrhona cooking chocolate
1 tsp. vanilla


Combine 2 cups flour with 2 cups sugar, salt, baking powder and baking soda in large bowl. 

Add 1/2 cup butter and 1 cup milk;  blend, and beat 1 1/2 minutes. 

Add 1/2 cup milk, 2 eggs, melted chocolate and 1 tsp. vanilla.

Spread 1/2 of batter into greased and floured 13x9" pan.  Carefully spread cream cheese mixture over to cover.  Top with remaining batter, and again, carefully spread to cover cream cheese mixture. 

Bake at 350'F for 50-60 minute. 

Cool and frost with Fudge Frosting. * I omitted the frosting


Fudge Frosting:
1/3 c. milk
1/4 c. butter
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla
2 1/2 cups confectioners' sugar

Combine milk and butter in pan; let come to a boil.  Remove from heat. 

Blend in chocolate. 

Stir in vanilla and sugar.  Beat until of spreading consistency.  Add a few drops of milk if necessary.  Spread evenly over cooled cake.


 Enjoy !