Thursday, November 19, 2015
Savoury Cheese Scones - adapted from My Kitchen's Snippets
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup grated cheddar cheese
5 tbsp cold butter
1 red chili - finely chopped
2 tbsp of freshly chopped herbs (chives, rosemary,thyme or parsley)
1/3 cup milk
1 egg - beaten for brushing
Some sesame seeds or parmesan cheese - garnish
1. Preheat oven to 375 degrees F. Combine flour, baking powder and salt in a large bowl. Stir in cheese and mix well.
2. Rub cold butter into flour mixture until it resemble coarse breadcrumbs. Add in chili and herbs. Beat 2 eggs with milk and add to flour mixture to form dough. Dough should be wet but not too sticky.
3. Turn dough out onto lightly floured surface; knead just until dough comes together. Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet.
4. Whisk the 1 egg in small bowl and brush over scones. Sprinkle with sesame seeds or parmesan cheese.
5. Bake scones until golden brown. Cool scones on sheet for 5 minutes. Transfer to basket. Serve warm.
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Sunday, November 15, 2015
90g plain flour
12g milk powder
30g caster sugar
60g beaten eggs
75g water roux
45g unsalted butter
Recipe for the water dough "water roux":
Wednesday, November 11, 2015
After reading this recipe from Angie’s blog - Angie’s Recipes…my online recipe book :p , I was wowed by her Nori Seaweed Muffins and I told myself that I must try it out. I have used nori in sushi, in soup, in tofu , in fish paste rolls and in biscuits but in muffins!...this is the first :) a fusion muffin ! :))It turned out really good…the fragrance of nori seaweed makes the muffins delectable . Thumbs up for this muffin....something different and good for kids too.. lots of goodness in it.
Angie, thanks for sharing this delectable fusion recipe. I heart edible seaweed of any kind. Maybe next time I will use wakame instead of nori…anyone? ;p
Nori Seaweed Muffins (taken from Angie's Recipes )
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Tuesday, October 27, 2015
I finally managed to find some time to try out this Focaccia recipe by dailydelicious. I am an ardent fan of her blog and I love to try out all her tested recipes which she so generously shared on her blog. Her food photos do inspired me to try them out. And I have a long long To-Do list from her blog alone :))))) which I think will last me a year of baking.
Olive oil for brushing
Pitted dark olive
Wednesday, October 21, 2015
Sorry , I got carried away…coming back to this topic on Steam Layer Cake /Kuih Lapis , One item off my To-Do List and tada here is the result after trying out MyKitchenSnippets's great recipe. I can’t believe that I actually try this out and no regrets at all. The texture smooth and soft and the right sweetness. Do not be deceived by the look of it (mine I mean )….judge not the appearance.. haha and I am happy that the layers were of same thickness and can be peeled off...not bad - considering it was my first time at it. :) I counted I do not have 9 layers though...hahaha nevermind practice makes perfect :)
Steam Layer Rice Cake - taken from My Kitchen Snippets
230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
2 tablespoon pandan extract juice
A few drops yellow and red colouring
For the syrup
280g castor sugar
3 pandan leaves
Combine sugar, water and pandan leaves in a saucepan. Bring to a boil to dissolve the sugar. Set aside to cool.
Put rice flour, cornstarch and salt into a large mixing bowl. Pour in coconut milk mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.
Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions (this will ensure you will get 9 layers of kueh)
Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.
Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.
Follow by the next color and steam for 2-3 minutes and then the next layer.
Repeat the procedure, alternating the color until all the batter is used up.
After the final layer is set, steam the kuih for a further 20 minutes.
Cool the kuih thoroughly before cutting into it
Tuesday, August 4, 2015
Makes sufficient for 4 -6 individual pizzas
4 cups flour
1/2 tsp instant rise yeast
1 & 1/2 cups lukewarm water
2 tsp sea salt
Roasted Tomato Jam
6-8 large vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar
Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.
3 cups Roasted Tomato Jam
4 tbsp balsamic vinegar
2 tsp crushed chili sauce (optional if you don't like spicy hot sauce or adjust to taste)
Spread sauce over the pizza dough before adding:
*my choice of toppings
you can choose your own ingredients though
rolled oats * optional
slices of chicken ham
thin sliced fresh pineapple
sliced onion rings
slices of fresh tomatoes
freshly grated parmesan cheese
cracked black pepper
Steamed Pumpkin Cake by Mykitchensnippets . The moment I saw this at her blog, I knew I had to try it out and sure enough it was a winner. And those who love pumpkin will like it. And this savoury cake tasted better the next day and firmer too. The toppings make the cake more savoury delicious !
Steamed Pumpkin Cake ( by Mykitchensnippets )
750 ml water
1.Put some oil in a hot pan and fry the shallots until golden brown. Dish out and set aside.
Note : If you are steaming it in little mould let it cool completely before un-moulding and then sprinkle some topping.