Sunday, December 17, 2017

Orange Grapefruit Whisky Marmalade


This delicious marmalade is made with oranges, grapefruits and a dash of whiskey. I used Navel oranges from Australia and grapefrutis from South Africa.  Navel oranges are sweet and juicy and seedless . A perfect match for the grapefruits in making this marmalade. Half a lemon and a dash of whiskey to make the most delicious marmalade.  This marmalade is not too sweet, has a tinge of bitterness , yet has a slight tanginess to it.  With a dash of whisky added to the marmalade, the taste is really out of this world.  Heavenly is the word !  Homemade Marmalade makes a great gift for Christmas . 

pour hot water on the oranges and grapefruits to remove
the wax on the orange peel, before use

cut orange peel into thin 1.5 inch strips
I use peels from one orange or the marmalade
will be too bitter

grapefruits are seedless too :)

once the orange and grapefruit flesh are ready,
put them into an electric chopper/blender

blend till fine
 pour the blended juices and orange peel strips
into a thick heavy pot, add in castor sugar
and cook over medium low fire, keep stirring
till mixture has turn thick and sticky

when the Marmalade is ready, add a dash of whisky
and give it a quick boil

Seal marmalade in sterilized jars

Orange Grapefruit  Marmalade With Whisky


5 navel seedless oranges - remove peels and use a sharp knife to take out the flesh
2 seedless grapefruits - remove peels and use a sharp knife to take out the flesh
orange peel strips -  from 1 1/2 oranges
Juice of half a lemon
1.5 cups of castor sugar
2 tablespoons of whisky

 ( prepare sterilized jars before cooking )

1. Place a few saucers in freezer.
2. Wash the oranges and grapefruits and put them in a large bowl.  Pour boiling water on them for a few seconds to remove the wax from the peel. Wipe them dry with a towel.
3.  Use a sharp knife to cut the peel of the oranges and grapefruit . Keep aside.  Then cut the flesh out from the membranes.
4.  Put all the orange and grapefruit flesh into a chopper or blender and blend till fine. 
5.  Cut the orange peel into 1.5 inches long thin strips.
6.  Pour the blended juices , orange peel strips into a thick heavy pot. Add sugar and cook over medium low heat. Keep stirring. Cook mixture for 40 to 45 mins till marmalade is ready to do the setting stage.
7 .To test for setting stage, place 1 tablespoon of marmalade on a cold saucer and chill in the freezer for 1-2 minutes. Gently push through middle of the marmalade with your finger - it should stay in 2 halves.
8. Once it has pass the setting stage.  Add the whisky to the marmalade and give it a quick boil. Off heat.
9. Seal the marmalade in sterilized jars.


Friday, December 8, 2017

Roasted Chestnut

I have not eaten home roasted chestnuts in years . Those days my grandma will boil and even remove the shell for us , those were the days where my siblings and I were pampered by her.  The long hours of waiting for the nut to soften takes a bit of time and keeping track of the water in case the water dries up before the nuts are soft , makes me not wanting to make this delicious nuts for snacking.  But after purchasing the Philips Pressure Cooker and joining the PPC group in facebook, it changed my mind of making my own from home instead of buying those roasted ones from the stall selling roasted chestnuts.  

With PPC, it makes life so much easier and food can be ready in half an hour and food taste even better because it traps the aroma and flavors get infused into the food.  

I saw some  fresh chestnuts at Tesco ( I guess chestnuts are in season ) and it brings back memories of those days grandma used to cook for us.  With the PPC, what is the problem of making them at home for hubby and myself :p  .  I first cooked them in PPC, drained the nuts and oven roast them for 15 mins and they are as good as those ready ones sold at the stall :)  I have not tried using the bake

Chestnuts has lots of nutrients and vitamins that are good for us.  Check the link to know why we should consume more of these delicious , sweet nuts.

pressure cook them in Philips Pressure Cooker
under bake mode , KPT 7 mins, seal
 with water just covering the nuts,
natural release (7-8 mins), drained off water

using a sharp using a penknife,cut criss cross over the
surface of the cooked nuts

place them on baking tray, space out evenly
and bake at temp 400F or 204C for 15 mins

take them out of the oven and serve once it has cool down
healthy snacking is my motto for 2018

Roasted Chestnuts 
1 kg of fresh chestnuts
1/2 tbsp of salt
water - enough to cover the nuts


Cooking - Using Philip Pressure Cooker
Roasting - Using conventional oven - 15 mins @400F or 204C

Wash clean chestnuts .  Place them in Philips Pressure Cooker and pour water  just enough to cover the chestnuts.  Add salt and give it a quick stir.  Cover the lid, turn knob to seal.  Set to Bake, set Keep Pressure Time to 7 mins . Once the PPC beeps , off the PPC.   Natural release is always safer .This will take about 7-8 mins.  Once the valve is down, turn knob to Vent, then remove lid. Pour out the chestnuts and drain off excess water.  Using a sharp penknife, cut a criss-cross on the surface of the chestnuts and place them on a baking tray. Space them out evenly and bake at 400F or 204C in a  conventional oven.


Sunday, September 24, 2017

Homemade Yam Cake

It has been quite a while since I last made a yam cake.  I made this for a pot bless party that we had to attend.  All the ladies loved this yam cake and asked me for the recipe which  I am happy to share with them . They went home happy and needless to say, I am the happiest one of them all, for the cake finished in a short time :)  Great fellowship and bonding time with the friends over good food :)

This yam cake is easy to make and it taste good too as homemade ones are packed with fluffy yam and delicious toppings .  I will steam the yam cake in mid morning and let it cool down completely  before cutting them into slices, just in time for the evening party.  This yam cake recipe has been with me for years and it never fails me. A keeper for sure. 

 make sure the cake is completely cool down
before cutting them into slices

Yam Cake
recipe fits into a 7" cake pan with detachable base


300gm yam -  peeled and diced
2 clove of garlic - chopped

150gm rice flour
38gm tapioca flour
2.5 to 3 cups water
1/8 tsp five spice powder
1/2 chicken stock cube
1/4 tsp white pepper
1/2 tsp salt
2 tsp of oil 

2-3 red chillies - sliced * if you want more heat, use 5 bird's eye chillies
1 stalk of spring onions - slice thinly
1/4 cup of fried  dried shrimps - * take out 1 tbsp for frying the yam 
1/4 cup of fried shallots  - * take out 1 tbsp for frying the yam
1/4 cup of fried preserved big head vegetable - " tai tow choy " - * take out 1 tbsp for frying the yam


1. Prepare all the topping ingredients first. Shallots - sliced and  fried in oil  till crispy and golden in color. Preserved big head vegetable (tai tow choy) -soak in water and rinsed a few times to remove the salt. Chopped fine and stir fry till fragrant. Chillies and spring onions to be sliced and keep aside.

2. Steam the diced yam in boiling water till soft. Take out and let it cool down.

3.  Heat up 2 tbsp of oil in a wok, add in garlic and stir fry till fragrant, then add in the cooked yam, 1 tbsp of fried dried shrimps, 1 tbsp of fried tai tow choy, and 1 tbsp of fried shallots.  Stir fry till well combined.  Lower heat to medium low and add in the batter.  Keep stirring till the batter becomes sticky. Off heat.  

4.  Grease the 7" cake pan with oil.  Scoop the cooked batter into the cake pan . Use a spatula and level the top. Wrap bottom of cake pan with aluminium foil and cover top of cake pan with alumium foil so that water does not  seep in during steaming.   Steam for 40 mins in boiling steamer over high heat.  Take out from steamer and let the yam cake rest for 5 mins , spread out all  the toppings on surface of yam cake while the cake is still hot.  Let it cool down completely before taking out the cake and cut into slices.


Wednesday, July 12, 2017

Sugar And Butter Buns

Nothing beats having freshly homebaked sweet buns for our tea break.  And for me it is the kneading process that I love most. When the buns turned out delicious, I knew it was worth all the efforts.  I took the recipe from Dailydelicious.  The buns are sweet and buttery and the aroma is enough to warrant another few buns at one go.  Hubby loves it and asked to make these delicious buns more often for his tea break.  I don't mind making these often as I love making bread and buns manually instead of using a breadmaker :) The mixing of flour till the window pane stage is most intimidating yet it gives me great pleasure.  A joy that cannot be described.  Satisfaction all the way !  Try it to believe me.

 the mixing of the flour till you get a soft and sticky dough

 do not worry about the stickiness of the dough
once it rested and proofed, it will be less sticky

second proofing done, cut slits on surface
add soften butter onto the slits

 the aroma is so good , butter and sugar is perfect match

 you can pull apart the buns
once it has cooled down,

Sugar And Butter Buns - adapted from dailydelicious

 Dough 270 g Bread flour 30g Cake flour 5g  Salt 2tsp  Instant yeast 50g  Sugar 30g  Unsalted butter 100g  Milk 1  Egg 80g  Water

90 g  Butter
90g  Granulated sugar


Mix together egg, water and milk.

Put the flour, the sugar and yeast in a bowl, whisk to combine, add salt whisk again. Pour the egg and milk mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

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. But this dough is a bit sticky, use a bit of flour will help (1-2 tbsp)

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 check often depend on the temperature).
Preheat the oven to 200°C.

Line 2 baking sheets with baking paper.

Take the dough out of the bowl, deflate by touch it lightly.

Cut the dough into 10 pieces roll into a ball and let them rest for 10 minutes.
Flatten each ball with the side of your hand, fold the dough and roll into a small batard.
Let the dough rise until almost double in size, about 30 minutes.

5 minutes before baking, cut the top of the dough and place the butter cubes over the dough and sprinkle with granulated sugar.

Bake for 15 minutes or until golden brown.


Maschine Mikro That Is So Cool!

Maschine Mikro is a cool unit to any music producers or any wannabe for music beat production . Let me introduce you to Maschine Mikro which is the perfect entry into the world of MASCHINE, giving you the tactile, hands-on control for beat production, sampling and performance.  Comes with a compact groove prodution system and has plenty to boast about with 16 ultra-responsive multi-color pads that will provide the ultimate feel in the thick of the beat. Its compact size and bus-powered operation mean you are in control no matter where you are.  Wow..this is cool right! And MASCHINE MIKRO is powered by MASCHINE 2 software, which is exploding with cutting-edge technology and has improved browsing, arranging and sampling, plus it comes with a new mixer, plug-in strip, and exclusive drum synths. With Maschine Mikro, get ready for the most responsive, fluid and musical beatmaking experience ever and you will be delighted with the features

  • Perfect entry into hands-on beatmaking
  • 16 ultra-responsive, multi-color pads
  • One monochromatic display (128 x 64 pixel)
  • 1 push encoder for direct parameter access
  • Direct control over Patterns and Scenes from hardware
  • Ultra-fast, tag-based browser easily locates kits, instruments and more
  • Intuitive drag-and-drop pattern export transfers MIDI to DAW
  • Includes MASCHINE 2 software, instruments, and new drum synths
  • Includes KOMPLETE SELECT – 10 premium instruments and effects
  • Includes NKS technology for closer 3rd party plug-in integration 
  • Seamless integration with KONTROL S-Series keyboards
 Log in to their website for more information at maschine mikro at

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


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.


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!
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 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 


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


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 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

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

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 !