Wednesday, April 23, 2014

Apple Rum Raisin Bread Pudding


I love bread pudding only of late.  It is easy to prepare and it is delicious top with vanilla ice cream.  Great dessert for the family.  I have no worries if I have left over homemade bread.  I can always make these delectable pudding.  If  I want to add raisins/cranberries to the pudding, I will always soak the raisins or cranberries with rum first .  It smells good...every time I bake this, the whole house will be filled with the cinnamon scent mmmm I love bread pudding simply for three reasons ...1.  because it is easy to prepare and it doesn't need much washing up and not greasy and 2. it is delectable and great to serve this to the young and old and 3.  my leftover homemade bread will be fully utilized :)

























I like using Granny Smith apples simply because it gives the pudding the tangy-ness it needed.  A slight tangy flavor to this sweet dessert  and I can chomp down the whole bowl without batting an eyelid :)  Evey bite of the rum infused raisins together with the vanilla ice cream is sheer happiness for me...heehee I am an alcoholic in inverted comas :p   I need to replenish another bottle of rum soon !  

love every bite of these delectable pudding



Apple Rum Raisin Bread Pudding 

Ingredients

  • 1/3 cup raisins
  • 2 tablespoons dark or spiced rum
  • 1 cup whole milk plus 1 tbsp of cream
  • 2 large eggs
  • 1/3 cup sugar 
  • 1 1/2 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 cups packed challah or brioche cubes, from one loaf with crust removed 
  • 1 large Granny Smith apple - cubed

* Vanilla ice cream can be serve with this apple pudding

Instructions

  1. Preheat oven to 350°F and spray an 11x7-inch glass (or equivalent 2-quart) baking dish with nonstick cooking spray.
  2. Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.
  3. Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.
  4. Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.

* you may like this bread pudding I made two years ago



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Friday, April 18, 2014

Happy Easter With Brioche Style Hot Cross Bun


Happy Easter to all my Piggies, friends and my readers who celebrate and remember this special day.  The day God gave us his only begotten son in order that we are redeemed. Thank you Father God for this precious gift. 

I made these hot cross buns using the brioche dough.  Soft and buttery....mmmmm  love it !  Brioche dough needs a few proofing times and it was worth the effort.  Fragrant too.  Had this for breakfast and WB wolf down a few LOL!   It goes well with marmalade.  I had a wonderful breakfast this morning  :)  


Before and after applying the marmalade glaze
the glaze gave the buns the shine they deserved :)


soft and I used cranberries and currants
soaked in vanilla extract...mmm yummy!



so cottony soft and buttery...love it !
no wonder WB wolfed down the whole lot


it took me 6 hours to prepare these buns...brioche dough needs lots
of proofing time

























I could not resist taking another shot of my last bite
so cottony soft and buttery flavor
I used Tatura unsalted butter...love it !

Enjoy and have a blessed Easter Holiday !


* No recipe because of copyright 

Tuesday, April 8, 2014

Homemade Wholemeal Sausage Bun


With some left over dough from the Raisin and Nut loaf, I made some sausage buns for WB for his breakfast.  Some sprinkling of almond slices on the surface made the buns looks more appealing and gave the texture a slight crunch when the teeth bite into the bun .  This bun is healthy and it is more filling for a meat eater like WB *wink.  He always complain that the buns are too light thus these sausage buns will seal his mouth for once :p  

























                             The recipe for the dough is the same as my Raisin and Nut Loaf.  


Enjoy!   

Monday, April 7, 2014

Raisin And Nut Loaf




This is the same recipe as the previous bread that I made some weeks back.  I replaced bacon bits with raisins..my all time favorite dried fruits.  You can eat this as a stand alone bread without jam or butter. It taste even better if toasted :)  Healthy loaf of bread.  Love the texture and fiber packed and it is easy to make too.  


























Raisin and Nut Loaf

ingredients:

210 gm high protein flour
210 gm plain flour
90 gm wholemeal flour
2 tsp instant yeast
1/2 tsp salt
2 tbsp of butter
2 tbsp of milk
2 tbsp of sugar
300 ml water

60 gm raisins
60 gm  almond nibs or chopped walnuts

Method:

Preheat oven 10 mins before baking

Put all the dry ingredients and salt in a cake mixer, using the dough hook , blend till mixture is properly combined, add milk, and water and continue machine knead till the dough clumps together, add butter till butter incorporates into the dough and the dough does not stick to the side of the mixing bowl. Take out and knead on a floured board , mixing  in the raisins and almonds nibs till well combined.  Leave in a warm place to proof till double in size (40 mins- 60 mins ).  Knock down the dough and divide into two portion.  Take a portion and roll out  into a rectangular piece. Start rolling from the edge near to you and roll into log like rolling a swiss roll. Repeat the other portion.  Leave  the two rolls in a greased loaf pan and let it proof for another 30 - 40 mins till it  has risen.  Bake at 200 deg C for 35-40 mins or test it by knocking the bread , if it gives a hollow sound, it is ready to take out.  Turn out the bread and  cool on rack.


Enjoy !


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Monday, March 31, 2014

Lychee Jelly Pudding



















This recipe was given to me by a colleague who is a close friend of mine. She used to bring this delicious and comforting dessert to the office.  I am so glad when she shared her recipe with me. To her sharing is a blessing :)  This jelly pudding is not just delicious , its soft and smooth texture gives comfort to me when I was having poor appetite. The texture is between a pudding and jelly. The milky lychee flavor is subtle and it is addictive.  I can gobble up two or three pieces at one go :p  Yea, very very addictive especially when it is chilled.   This is great for after dinner dessert and for taking to parties.




















love the smooth and soft texture 

Lychee Jelly Pudding

Ingredients:



I pkt of agar agar strips ( 34 gm ) – soaked in water till soft

1600 ml water

1 3/4 cups of castor sugar

1 tin of lychee – take out a few for deco
the rest blend into a puree and keep the syrup water
1 tin of evaporated milk
4 eggs – whisk it and keep aside
1 tbsp of butter
a pinch of salt
2 tsp of vanilla essence

Preparation:

Boil 1600ml of water together with the tin lychee syrup water . When it boils add in the softened agar agar strips and boil under medium low heat . When the agar agar and sugar has dissolved, add in the evaporated milk , stir till well mixed then sieve it once for any sediments before adding in the blended lychee puree. When it is ready, add in a pinch of salt and vanilla essence . Off the fire and let it cool down for 5 minutes before adding in the whisk eggs and stir till well mix . Add in the butter last and stir again till the butter has melted. Pour into pudding molds or ramekins and leave it to set in the fridge for 2 to 3 hours. Unmold the jelly pudding and decorate with the lychee fruits on top and served it chilled.


Enjoy!



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Sunday, March 16, 2014

Bacon Bits And Nuts Loaf # International Yeasted Recipe



I crave for homemade bread very often...if you are a regular reader, you will know that I love baking and especially bread and bun making.  Homemade bread are different somehow, texture and taste.  I can be that crazy , I even bought a Mandarin translated Japanese Bread Making book :) ...so desperate to have all the recipes from the Japanese bread book that I bought it even though I can't read mandarin :p  I asked my sister-in-law to translate the recipes to English for me...LOL! I can see how frustrated she was when I flipped  the pages I wanted her to translate for me ( she doesn't like cooking nor baking so you can imagine how bored just to read out to me  ) ..hahaha I made full use of her and got her to translate the whole book for me.  Aih.... no wonderful people can insinuate that I have ulterior motives when I date them out for dinner  :p  But if it is for the sake of baking, why not !  OINK OINK !  This bread is not from the book.  Will be making them later when I am more settled to working life.   Too many activities the past one month. Baking taken a back seat for the time being. I do squeeze in some free slot to bake this bread for our breakfast :p


I used a serrated knife to cut and
the slices were turned out nice :)

























see the texture of homemade bread... compact yet  soft
thumbs up !


Bacon Bits and Nuts Loaf

ingredients:

210 gm high protein flour
210 gm plain flour
70 gm wholemeal flour
2 tsp instant yeast
1/2 tsp salt
2 tbsp of milk
2 tbsp of sugar
300 ml water

40 gm of butter

100 gm bacon chips - pan fry till  lightly browned...chopped to bit size
60 gm  almond nibs or chopped walnuts

Method:
Preheat oven 10 mins before baking @ 200C

Put all the dry ingredients and salt in a cake mixer, using the dough hook , mix till all the dry ingredient are properly combined, add milk, and water and continue machine knead till the dough clumps together, add butter till butter incorporates into the dough and the dough does not stick to the side of the mixing bowl. Take out and lightly knead on a floured board , add in the bacon bits and almonds nibs till well incorporated into the dough.  Leave in a warm place to proof till double in size (40 mins  ).  Knock down the dough and divide into two portion.  Take a portion and roll out  into a rectangular piece. Start rolling from the side nearer to you and roll into log like rolling a swiss roll. Repeat the other portion.  Place the two rolls in a greased loaf pan side by side and let it proof for another 30 - 40 mins till it  has risen double.  Bake at 200 deg C for 35-40 mins or test it by knocking the bread , if it gives a hollow sound, it is ready to take out of the oven. Turn out the bread and  cool on rack.  When complete cool , slice with a serrated knife for a clean cut.



I am submitting this ' International Yeasted Recipe ' Event

Enjoy !



Time Flies And Our Baby Is Married !

I still can't believe that my baby girl is now married on paper :) Yess....she and her bunny got themselves registered at the Registry Of Marriage  2 months ago that was 2 weeks before our CNY celebration.  They have been dating for 8 years  and it was time to get marry. The marriage ceremony will be held later because she is still doing her PhD and will only graduate in a year's time.  In this modern time, the couple will have their pre wedding photo taken at the park and no more at the studio.  My time, WB and myself had ours taken at the photo studio LOL!

And photographer for that day was her most loved brother Josh . And Josh's fiancee is her make up artist for that day.  She put a very beautiful flowing gown which made me a princess for the day.  I will share her secret with you...shhhh...On that day. she put on the  best bra and the best body shaper to go with her beautiful gown thus making her gown falls nicely on her body :)  They truly did wonders to her slightly plump body and all her photos turned out perfect well.  She looked the radiant bride and the peach color of her gown really did wonders for her and  her make up artist did a great job for her and making the most beautiful girl at the ROM that morning.

Her ROM day made WB and myself  the  happiest parents  and we realised our little girl is now married ! :) 

Wednesday, March 12, 2014

Buchu Jeon- Garlic Chive Blossom Pancake


























Afternoon snacking has become an addiction now :)  When I was on a 4 months medical leave last year, most afternoons WB will buy from our outside food stall  ,snacks like chinese pancakes, tofu custard, banana fritters and sometimes spring rolls or nyonya kuih.  Now my stomach is like an alarm clock....it will trigger the hunger pangs and I will go down to the office cafeteria and snack on spicy curry puffs and you know what, my weight is slowing increasing as the appetite increases :p  And weekends will be spend huffing and puffing in the hot kitchen preparing snacks for our sotmach :p

Okay , back to this chives pancake, I saw this recipe on Tastewiththeeyes.  The photos of Lori Lynn's Buchu Jeon  caught my eyes and you know what , true to her blog title Taste With The Eyes..- where the image is meant to titillate and inspire the cook - I was inspired to try out her Bushu Jeon !  She has great culinary photography skill.  I tasted her Buchu Jeon with my eyes first and the tongue tasting comes later and it was a great pancake...crispy on the outside and tender soft on the inside.  The Jeon dipping sauce is fantastically delicious too !  Great dips for these delectable pancakes.



Easy to prepare and great for afternoon snacks



Buchu Jeon -  adapted from Tastewiththeeyes

Ingredients for Batter:
  • 1 c. all purpose flour
  • 1/4 c. sweet rice flour
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/4 t. salt
  • 1 1/4+ c. cold water
  • canola oil for frying
      * I added chilli flakes to the batter as I wanted it to be slightly hot

Method:

To make the batter, mix all the dry ingredients together in a medium-sized bowl. Whisk in the water until the batter is completely blended and there are no lumps. The batter should be of medium-light consistency, not too thick, add a bit more water if necessary. This amount of batter makes about three pancakes depending on the size of the pan.

Trim buchu (garlic chives) to approximately fit the size of the pan. Rinse in cool water and dry on paper towels. If these flat garlic chives are not available, try this pancake recipe with common chives, scallions, or leeks – trimmed accordingly.

Heat a non-stick pan over medium-high heat. Add canola oil to the pan. When the oil is hot, lay the buchu in the pan, cook for about 30 seconds then ladle batter over the buchu in a thin layer and cook for 4 to 5 minutes until the bottom is a nice golden brown. Then flip the pancake and cook the other side, adding a bit more oil if necessary. If the exterior is browning too quickly for the interior to cook, turn the heat down to medium. When done, transfer pancake to a wire rack.



Jeon Dipping Sauce
  • 3 T. low-sodium soy sauce
  • 2 T. seasoned rice wine vinegar
  • 1 T. toasted sesame oil
  • a few shakes of sesame seeds
  • a few shakes of gochugaru (red pepper powder)
  • finely chopped chives
Mix soy sauce, vinegar, and oil in a small serving bowl. Sprinkle with sesame seeds, gochugaru, and chives.

Enjoy !

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