Saturday, September 27, 2014

Ultra Moist Greek Yoghurt Banana Cake



I am a fan of banana..any specie of bananas, you name it, I love it !  I can have them in cakes, in ice cream or munching them fresh as snacks.  If you think bananas are just only for monkeys, you will think again after reading the benefits of eating bananas. you can check here for why we should add bananas into our diet . 

I like banana cake that is moist and rich...mmmm and I found one that uses a lot of yoghurt and ground almond.  The tip is add yoghurt to your cake mixture and it will be ultra moist .  I baked one for our bbq party a month ago and it was a hit with my neighbors.  I have infact baked this ultra moist banana cake many times in the past when my kids were schooling and they love it ! Since then this ultra moist banana cake has become the family favorite cake.


for the bbq party, I baked one and half load to feed 30 people


you can see how moist the cake is :)




























Ultra Moist Greek Yoghurt Banana Cake


Ingredients:-

7 medium size banana- mashed or puree
250 gm unsalted butter - room temperature
175 gm castor sugar
110 ground almond 
4 eggs - lightly beaten
350 gm all purpose flour
1 tsp salt
2 tsps baking soda
2 tsps baking powder
270 gm Greek yoghurt

Method:

1.      Grease a 8" cake pan. Preheat oven to 170C
2.      Sift together flour, salt, baking powder and baking soda.
3.      Cream butter and sugar until light and fluffy.
4.      Beat in ground almonds, followed by eggs in 3 batches.
5.      Fold in the flour mixture until well combined.
6.      Fold in Greek yoghurt and lastly mashed bananas until well combined.
7.      Pour batter into prepared loaf tins and bake in preheated oven for 35-40 mins
         or until the skewer test comes clean.
8.      Cool on wire rack completely before unmolding, cut and serve.




Enjoy , and have a great weekend  !


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Meatless Monday For My Gardening Group


























My famous Mushroom Quiche
that uses homegrown dills and parsley


My gardening buddies from the neighboring houses gathered every Sunday evening at our little paradise , ( a beautiful piece of empty land landscaped into a beautiful open garden )where we share gardening skills, exchanging flower plants and vegetables plants, weeding together and watering the plants we have sown thus far.  A place to gather and foster good bonding among one another.

One of our fellow gardener suggested we have a party every Monday evening.  A potluck party which she suggested we go meatless...and we can use our garden organic vegetables as ingredients for our potluck dishes.  Mmmm I guess it is a good idea.  I can have meatless Monday recipes as a guide. Yay! it will not be a problem for me as I can use healthy alternatives to traditional condiments for my meatless dishes.  Besides cooking a meatless dish. I think I know what I can contribute from my garden to the party. I will make a salad from the greens that I have grown in containers and I will also bake my famous mushroom quiche for the event beside a meatless main dish.  I am really looking forward to this event. Most of my gardening buddies are in their fifties so reducing meat intake just one day per week can have great impact on our body. 

Going meatless just one day per week is indeed good for our health and the exercises we get from sweating out working in our little paradise, we can look forward to healthier years ahead :)  Cheers to our meatless Monday event !










Friday, September 12, 2014

Chocolate Brownies



















STRESSED spelt backward is DESSERTS ….how very true ! As for me, whenever I am stressed up I will think of something to bake or cook to destress myself. Whenever I have a work problem or something I can’t solve or when I am highly strung I will turn to baking LOL!  And only baking will somehow soothe my nerves and act as a tranquilizer to calm my anxiety. And I will put aside my problems and will be lost in world of my own….into my own baking world. :) A good form of destressing is baking..:)))  I can't wait to retire.  A piece of chocolate brownies is comforting :)

I have been wanting to try my hand at brownies for some time now. It has been in my to do list some time back but never got the chance to try it out. This recipe is from someone ‘s blog ( I can’t remember from where I copied the recipe so I am not able to quote whose’s recipe it is but I have modified it a bit )  If it yours , I hereby say " Thank you for sharing the recipe "   This is a very nice chocolate brownie recipe. I have to reduce the sugar to suit myself :p . And I have added a little bit more flour to the mixture so as not to have a too gooey texture.

It came out nice and the cream cheese blends well with the chocolate in the cake.



















Haha..I really can't swirl and make marble pattern on the brownies



















What kind of marbled pattern is this???? :)


This chocolatey brownies will taste better overnite and eat with a dollop of ice-cream


Ingredients for Chocolate Brownies Batter


125 gm butter
100gm chocolate bar ( preferably 70% pure cocoa )
50 gm dried sultanas or raisins or cranberries
75 gm chopped almonds
40 gm cocoa powder ( sifted)
35 gm plain flour ( sifted)
1.5 tsp baking powder
70 gm castor sugar ( I used 60gm )
2 large eggs ( lightly beaten)


Method:


1. Preheat oven at 180 deg celsius
2. Line a rectangular baking tin with greaseproof paper
3. Melt chocolate and butter over a bowl of hot water. Mix until smooth

4. In a separate bowl, mix cocoa powder, plain flour, baking powder and sugar together. Gradually add into the chocolate and butter mixture.
Add in eggs slowly until the texture is a silky consistency.
5. Stir in nuts and raisins.

Pour batter into the prepared baking tin and set aside while you
whipTogether the cream cheese batter.


Ingredients for Cream Cheese Batter


125 gm softened cream cheese
50 gm caster sugar
½ large egg yolk

Method:

Whisk together cream cheese batter in a bowl until smooth.
Dollop over the chocolate brownie batter and swirl the cream cheese batter with a butter knife. Bake in the oven for approximately 45 mins to 1 hour
Take it out and cool for 15 minutes before cutting them out into little squares
Serve warm with a dollop of vanilla ice-cream.



** The brownies are a little gooey in the centre and that doesn’t mean it is under baked.It is just perfect. Take note that the baking time will vary depending on the size
of your baking tin. The shallower the batter the shorter the baking time. ( For me it is abt 40 mins )


Enjoy and have a great weekend !





Wedding Gifts !

My Piggy Jo's classmate is getting married soon and she doesn't know what to get for her buddy. I suggested that she get something unique and special. I gave her a few ideas and she is keen to get them Personalized Robes . Now her headache is gone, one problem solved..hahaha wedding gifts is kinda of hard to get for married couples coz they might get duplicate ones.  A personalized robe will good . Not everyone will think of this except JO's momsie LOL!   

Jo has a few weddings to attend and she really doesn't know what to get them.  At least for now, she has one gift solved...now thinking what else she can get for the other two couples. I told her why not get them the same personalized robes except different colors and designs for different couples.  Hahaha , she squeal with joy when I suggested that.  Agreeing to what I suggested to her , now all her problem of getting wedding gifts is solved.  Trust this mother of hers...ahhh..me of course !

French Crèpes With Creamy Bitter Sweet Durian




















Yesssss…it’s DURIANS season and most Malaysians love this King of Fruits :) Of course the Piggies clan is not to be left out in this feast. Daddy 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 used it as fillings for homemade crèpes …haha  a fusion of French and Asian equal to mouth-watering dessert!  Hehehe…. I kept a tupper ( sealed it tight and keep in the fridge ) for future bakes.

The 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 :)  The durian season is going to end soon, so if you are keen to eat it with crèpes go get some durians and satisfy your craves :p



















creamy bitter sweet thick flesh...mmmmm



















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




















I kept some for my bakes later...can ??? ;p




















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


Click here for Angie's Crèpes recipe




This Is Real Comfort - Memory Foam Mattress :)

Talking about sleeping in comfort, I came across this site that sells memory foam toppers . You must be wondering what is this memory foam toppers...it is a special kind of foam mattress toppers that will mold your body 's contour giving your neck, shoulders, back and legs proper support.  This personalized molding will distributes weight evenly, and thus prevents pressure points and allows better blood circulation.  It also helps to reduce stress on the body which in turn results in less tossing and turning and will give us a more restful night's sleep. And we can order their gray and white striped covers or terrycloth covers to add additional comfort to the memory foam topper.

Wow, this is what my Wild Boar and his friends are looking for. He has been complaining of body ache. Getting a good mattress can be beyond our means. And after reading through this memory foam toppers, I am impressed and it is affordable too . 



Homemade Durian Ice Cream



It was the beginning of durian season when I bought some home to make durian ice cream.  Making ice cream is fun, just like making buns . It is fun fun all the way and the end result is always rewarding. A tub of homemade lip smacking durian ice cream!!!  It was so goood !  You can use ice cream maker or hand whisk or use a food processor...either way, the ice cream taste the same :)

Cooking the custard ( milk and egg/sugar mixture ) gives me a bit of anxiety though…have to be careful of the heat temp  The right temperature is 65-70º C. Over heating (76 º C ) will scramble the eggs. So this was where I have to be on my toes all the time. Stirring and stirring and controlling the heat :)) till I got the right tempterature ( those who have a cooking thermometer will have no problem) but alas I do not own one ..haha have to use my own judgment then.

Photography is one hobby I enjoy beside cooking and baking. Taking snaps of my own creations de-stress me and it always put a smile on my face. I have rooms for improvement in this area. (",) And blogging about the food I have cooked and sharing my joy with others make my life complete. Absolutely fantastic ,the feeling of achievement which money can't buy :))

By the time I managed to get a good shot, I noticed the ices sweating.. shows the amount of time I used to photograph it :):) Anyway the weather was warm and what better way to cool down with this oiishii ices (",)














I used the ' kampung durian ' it taste better and smell good too



Durian Ice Cream


Ingredients:

150g sugar
7 egg yolks
370 ml cream
330 ml milk
350g durian pulp – into puree

Method:
  1. Put the milk in a saucepan and bring to a simmer.
  2. Remove from the heat.
  3. Beat the sugar and egg yolks together until thick and pale yellow.
  4. Beat the milk into the eggs and sugar in a slow stream. Pour the mixture back into the pan and place over low heat.
  5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Do not over-heat, though, because at around 76C you will scramble the eggs.
  6. Immediately remove from the heat.
  7. Transfer the custard into a small container, cover, and refrigerate until cool (5C).
  8. Add in the durian puree to the cool custard and whip till well mix.
  9. Whip the cream until it has doubled in volume (you should have soft peaks – do not over-whip).
  10. Fold the cream (gently stir) into the custard.
  11. Freeze using a domestic ice cream machine. If you do not have a machine then you can also just cover and place in the freezer, stirring every few hours, and again.
If you are using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.

Notes:
To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

* If you are a first timer, please halve the recipe. The above recipe makes a full tub size of nestle ice-cream.



Enjoy and have fun !!!!


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Beautiful Hair Extensions

You know, the new generation ladies are so lucky. Now they can have any length of hair they want , any color they desire and any fashion they want :) The new generation ladies can have clip in hair extensions and these hair extensions are ideal solution to better hair look and beautiful hair. These beautiful human hair extensions comes in assort mix of one piece, two piece or a set of individually varied weft sizes that one can place around the hair. They can be curls, straightened, crimped and blown dryed just like your own hair.  All you need to do is open the clip, part your hair and slide in the clip and snap it in. So easy ! Ladies do not need to wait until your hair grows more, these popular clip in hair extensions are affordable-length and volume or colour . You can recreate your hairstyle everyday with this hair extensions.This is so cool !