Thursday, August 28, 2014

Mango Muffins

















This recipe is taken from  " Relaxed Cooking With Curtis Stone " .  Love this guy..not only handsome but he made cooking and baking look so easy and yet delicious !  Raspberry Muffins but I used mango instead Mango are plentiful here :)  Soft and moist.  Love it and I hope you will like it too !

I used parchment paper instead of muffin cups
and I love the handmade muffins case :)

waiting  for the muffins to cool down :p



















Recipe extracted from the cookbook " Relaxed Cooking With Curtis Stone "

Raspberry Muffins  ( I substituted raspberry with mango )

Ingredients:

1 cup almond meal
1 cup confectioners' sugar
sifted, plus more for dusting
1/3 cup all-purpose flour, sifted
1/2 teaspoon salt
1/2 cup ( 1 stick) unsalted butter, melted
5 large egg whites
about 1 1/2 cups fresh raspberries - ( I used 1 cup of mango cubes)



Preheat the oven to 350 F. Spray 9 cups of a non stick muffin pan with nonstick cooking spray. Whisk the almond meal, the 1 cup confectioners' sugar, the flour, and the salt in a large bowl to blend. Stir in the melted butter.

Using an electric mixer, beat the egg whites in another large bowl for 1 minute or until soft peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Then gently fold 1 cup of the raspberries into the batter. Immediately divide the batter among the prepared muffin cups, filling the cups completely. Place 1 or 3 of the remaining raspberries atop each muffin.

Bake for 30 minutes or until the muffins are pale golden and the tops spring back when touched. Let the muffins cool in the pan for 5 minutes. Then gently twist the muffins to release them from the pan and let them cool completely on a wire rack.

Sift confectionrs' sugar over the muffins and serve.


Enjoy !




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Wednesday, August 27, 2014

Bacon And Cheese Buns


I am back to homemade buns crazy again....this is the old ME ! I found back my  'baking soul ' !!! so you can see me baking bread and bun again.  Yessss...I am in the buns making craze again LOL!  As long as WB is eating them , I seriously don't mind kneading and caressing the dough night after night :p  I find  kneading the dough a great therapy to release the mixed feelings I am going through right now.  I don't need a pyschiatrist hahaha ...the kneading motion and seeing my dough rises well, the feel soft light texture of the dough is healing for me LOL! And the aroma of freshly baked buns wafting out from the oven is the best aromatherapy potion for me. The lingering aroma filled the whole house and this makes me the happiest woman on earth.  What more can I ask from God.  Yesss...the miracle healing of the arm  has enabled me to go on baking.  Thank you Father God for this healing !  The basic dough recipe is from Dailydelicious with a bit of changes.  Thanks Pook for sharing such a beautiful basic dough recipe.


I used the muffin cup tray for a more consistent shaped buns


love the bacon and cheddar cheese in these little buns

























you can see how soft and fluffy the buns turned out to be  :)


Bacon And Cheese Buns -  adapted from Dailydelicious with a few changes

200g bread flour
3g instant dried yeast
20g sugar
3 g salt
20g unsalted butter(soft)
140 g whole milk
40 g Salami cut into small pieces * I use bacon - 
40 g mozzarella cheese, shredded * I use grated cheddar cheese 
Mayonnaise  * I omitted

Preparation

Lightly fry the bacon bites till fragrant,dish onto a paper towel and let excess oil drain on to paper towel.

Put the flour, the sugar, and yeast in a bowl, whisk to combine, add in salt whisk again. Pour milk into the flour mixture. Use a large spoon ( or pastry scraper ) to mix everything together, and knead briefly to bring all the ingredients together.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself.  Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm.  Keep folding over and compressing the dough.  Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Put the dough into a light buttered bowl.  Let the dough rise in a warm place until double in size ( can be 1 hour or 1 hour and a half )   Take the dough out of the bowl, deflate it and add in the fried bacon bits and grated cheddar cheese and knead again for 1 min to allow the bacon and cheese to evenly mixed onto the dough.  Divide dough equally into 6 pieces. Shaped them into round balls and place into each lightly greased with butter muffin cups.  Leave to proof for another 20 minutes until it double in size.

Bake in a preheated oven (200 deg C ) for 15-20 minutes or till lightly golden. For a shining top, you can brush butter on top of buns while ther are still hot.  Take out and cool on the rack.

* Best eaten on the same day.  It remains soft for 2 days.  You can zap them in Microwave oven for 10 secs and it will be soft fluffy and as good as freshly baked ones.


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Tuesday, August 19, 2014

Musician Friend

Plans for the coming Christmas Harvest is going on and many of us are making a list of friends whom we will be inviting to our harvest party come this early December.  Our cell group will be having the party at our cell leader's home and I will most probably be helping in planning out the menu for the dinner party :)  WB will in charge of the music part.  He is thinking of getting a Fender Passport PA system from  musician's friend for the event. It is lightweight in design with crystal clear sound and easy to use features. Whether the crowd is big or small there is a model to fit the bill , so I think we will have any problem when it comes to getting one for our cell group music worship. The Passport Pro series is not only known for its innovative design but also for its incredible ability to transmit sound.  I am sure this is a great idea to purchase one online and our guitarist and musicians will be happy with it.

For me , I can't wait for Christmas to come faster. Lots to prepare...food and presents are in my list of to do :)







4-Hour Baguette - SAVEUR


This is my second time making baguette and a different recipe.  I kinda like this simple and easy method and the baguette turned out not bad.  I like the crust and it could have a more artisan look if I had sprinkle flour on the surface before I baked them :)  It has a crunchy crust and a soft inside when it comes out of the oven. Overnight it turned a bit hard and when I make a sandwich out of it, I just have to zap it in the micro for 30 sec and it will be perfect for making sandwiches like the 'Subway Sandwiches '.  This method is easy and doesn't need much kneading.  the 4 hours is the actually the time used for proofing ..knocking down and proofing again ...but worth waiting...the baguette is good * thumbs up !


I used the tuck in method


I don't have the baguette tray so I used patchment paper instead

my baguette length is 15" to fit my oven

























crusty and soft on the inside...best to eat them on the same day



 4-Hour Baguette - Saveur

Ingredients


1 ½ cups (12 oz.) tap water, heated to 115°
1 tsp. (⅛ oz.) active dry yeast
3 ¼ cups (14 ⅔ oz.) all–purpose flour
1 ½ tsp. (⅜ oz.) kosher salt
Canola oil, for greasing bowl
½ cup ice cubes

INSTRUCTIONS

1. Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt ( Figure A); transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl; cover bowl with plastic wrap, and place bowl in a cold oven. Let dough rest until doubled in size, about 45 minutes.

2. Transfer dough to a lightly floured work surface, and shape into an 8″ x 6″ rectangle. Fold the 8″ sides toward the middle ( Figure B), then fold the shorter sides toward the center. Return dough, seam side down, to bowl. Cover with plastic again, and return to oven; let sit until doubled in size, about 1 hour.

3. Remove bowl with dough from oven, and place a cast–iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone on it.

4. Heat oven to 475°. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14″ rope (Figure C). Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.

5. Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor or paring knife, slash the top of each baguette at a 30–degree angle in four spots ( Figure D); each slash should be about 4″ long. Using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, about 30 minutes; cool before serving.





Friday, August 1, 2014

Red Dragon Fruit Jelly 2



Red Dragon Fruit Jelly…yess….this is so refreshing and I love the goodness found in this two items…namely the fruit is rich in antioxidant properties and the agar agar ( malay- meaning jelly ) or kanten ( japanese ) in its own right, rich in vitamins and minerals….good for the hair and nails :)

:) I just found out that red dragon fruits …..


- are a good source of Vitamin C

- are rich in fiber and minerals, notably phosphorus and calcium
- the seeds are rich in polyunsaturated fatty acids, and in particular red dragon fruit contain very little saturated fat

- also contain significant quantities of phytoalbumin antioxidants, which prevent the formation of cancer-causing free radicals.
- in Taiwan, diabetics use the fruit as a food substitute for rice and as a source of dietary fibre.

- supposedly increases excretion of heavy metal toxins and lowers cholesterol and blood pressure.

- eaten regularly, it is credited with alleviating chronic respiratory tract.


Whoa…good for you and for me…don’t you think so….

I found this refreshing jelly recipe from Amy Ong of Cooking Crave…. Thanks Amy , for sharing this fruit jelly with us. Simple and easy way to make kids eat the fruit this way.


I find my food processor so useful , I can't live without it :p


keep the shells for further use...that's it ! fill it up with

the jelly mixture :)



Whoa....looks like the real fruit itself when the jelly has set
this slice looks more real...a slice of goodness
enriched with all those vits and minerals

good for the old and young

not enough shells so I set the balance in a square tray


these look good for my photoshoot session...LOL!


Red Dragon Fruit Jelly ( taken from Cooking Crave )

Ingredients :

30g jelly strips (agar-agar)
200g sugar (can be easily reduce to 180g)
1 litre water
1 large dragon fruit - skinned & blended
3 pandan leaves – knotted

Method:

Wash & soak the jelly strips for 10 mins or more. Bring water to boil. Add jelly strips, knotted pandan leaves and cook till it is fully dissolved. Add in sugar and cook till it is completely dissolved, turn off heat.Discharged pandan leaves. Stir in blended dragon fruit puree into the jelly mixture. Pour the mixture onto the jelly mould or 2 inch tray. Allow to cool down before chill it in the fridge.


Note from Amy Ong: *If you prefer to have bites of the dragon fruit in jelly. Don't blend the dragon fruit instead cut them in 1cm cubes and drop it in the cooked jelly. Reduce the sugar if the dragon fruit are sweet and vice versa. This jelly makes a good after dinner dessert.


Enjoy !


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Tuesday, July 22, 2014

Savoury Bacon Cheddar Cookies




















I have been craving for savoury cookies , like menopause cravings :p and when I found this awesome savoury cookies from Evil Shenanigan's blog...there is no stopping me from making them...:p

Awesome ….bacons goes well with cheese and each bacon studded cookie is bursting with the cheesy and smoked flavor ! It is so addictive like she said and the smoky bacon and cheese turned into a cookie that no one can really resist!  Can you ? :p  You can make them one day ahead , wrapped in cling wrap and store in the fridge and bake them the next day! Thank you Evil Shenanigans for sharing this awesome recipe. This recipe came at the right moment when my craving still persists…:p MMMmmmm utterly saliva inducing…on a weekend afternoon, munching these cookies with a cuppa hot black coffee watching a drama series…this is what I called heavenly indulgence :p  Let me enjoy this sinful decadent for this moment…LOL!











I made 1.5 portions = 2 rolls



















slice them into 1.5 inch diameter disc



















this is awesome...you can make the dough one day ahead
cling wrap them and store in fridge..
cut them into slices of 1/4 in thick



















studded bacon and cheese cookies ..mmmmm the aroma
is saliva inducing :p




















taken with a cuppa hot coffee or tea
my sinful indulgence for the moment :p



Bacon Cheddar Cookies ( taken from Evil Shenanigans )


Ingredients:

4 slices thick cut bacon, chopped finely
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
1 cup finely shredded sharp cheddar cheese
1 stick softened butter, cut into cubes ( I use salted)
1 large egg
1 egg yolk
2 tablespoons heavy cream

Preparation:
In a large skillet over medium high heat cook the chopped bacon until very crisp. Drain on paper towel.

In the bowl of a stand mixer combine the flour, cayenne pepper, butter, egg, egg yolk, and cream. Mix until well combined.

Add the shredded cheese and crisp bacon to the work bowl and mix on low speed until combined.

Turn the dough out on to a lightly floured board and roll into a log about 1 1/2″ around. Wrap the log in plastic wrap and chill for at least two hours.

During the last half hour of chilling heat your oven to 350 F.

Once chilled slice into 1/4″ thick disks and place about 1/2″ apart on an un-greased cookie sheet.

Bake for 18 to 25 minutes, or until the cookies are just turning golden abound the edges and the cookies are firm to the touch.

Cool on a rack until they are slightly warm.

Store them in air-tight container when they are are completely cool down and can keep well for 2 days


Enjoy!



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Monday, July 14, 2014

Rosemary And Walnuts Cookies




















I love to take a peep at  Piggy’s Cooking Journal Blog .  Grace truly inspired me to bake :) I simply love her blog and this is her third recipe I have tried out and it is really good! I promised myself that I will try out each and every one of her shared recipes on her blog even if it takes me a few years to complete LOL!   This rosemary and walnuts cookies is flavor packed and the walnuts add extra crunch to the cookies . Very addictive and I can chomp down the whole lot if WB did not stop me ;p  . I not only enjoy eating  them but I enjoy making them.  Cute heart shaped cookies...you can also make them for next Valentine's Day for your loved ones.


























Rosemary & Walnuts Cookies - adapted from Piggy Cooking Journal

Ingredients:


50g unsalted butter, at room temperature
30g castor sugar
1 tbs milk
120g plain flour
1/2 tsp baking powder
Pinch of salt
30g walnuts, toasted and chopped into small pieces
1 tsp dry rosemary

Method:


1) Preheat the oven to 170 deg C.
2) Using an electric mixer, whip butter and sugar until the mixture turns pale and fluffy. Add milk to the mixture, whip until combine.
3) Using a rubber spatula, stir in flour, baking powder and salt until well combined. Add in rosemary and walnuts.
4) The dough will be quite crumbly, knead until the dough is smooth and forms a ball. Keep it in the fridge for 30 minutes.
5) Using a rolling pin, roll the dough on a lightly floured surface into 5-mm thickness. Cut out cookies with a 5-cm round cookie cutter. You should be able to get about 15 pieces.
6) Bake in preheated oven for 15 minutes. Remove from oven, and let the cookies cool on a wire rack. Serve.



Enjoy !








Friday, July 11, 2014

Crèpes With Creamy Bitter Sweet Durian



















Yesssss…it’s DURIANS season and most Malaysians love this King of Fruits :) Of course the Piggies clan will not to be left out ! WB bought some back ( he can never resist this fruit :p ) so Momsie gets to keep some ( a tupper of it…yay…. ) for her bakes. But for the time being I just eat it with crèpes …haha a fusion of French and Asian equals to mouth-watering dessert! Hehehe…. I kept a tupper ( sealed it tight and keep in the freezer ) for future bakes…will be busy searching for something yummilicious enough to bake. So stay tuned for some durian goodness ^ *  Maybe durian cheesecake :p

This crèpes recipe is from Angie’s Recipes and she has lotz of nice goodies on her blog. Thanks, Angie for sharing this wonderfully soft crèpe recipe :) 



















mmmmmm..... yum yum... this fruit is aptly named
" King Fruit of Malaysia :p




















creammy bitter sweet durians...yummy!



















a fusion of french and asian.....mmmmm
mouth-watering dessert :))))



Crèpes    - adapted from Angie's Recipe

110 g German #405 flour * I use plain flour
1/4 tsp salt
2 tbsp corn oil
180 ml milk
110 ml carrot honey juice or ornag juice
1 egg
1/2 tsp vanilla extract

Method:

1. Combine the flour and slat together in a bowl. In another mixing bowl, whip the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

2. Grease an 8 inch non-stick pan lightly and heat over medium high heat. Pour 2 tbsp of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 min or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe , slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 min and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

3. Fill crepe with desired filling and stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.


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