Sunday, March 1, 2015

Banana Muffins

This post is sponsored by LIV butter. Try a Liv butter today!

Banana Muffins  
(Recipe adapted & modify from here   

Ingredients:
Dry ingredients  
380g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
 

Wet ingredients
4 big ripe bananas , mashed
200g sugar

2 egg
160g Liv salted butter, melted
 

Peanut butter chips

Method :
1. Mix all the dry ingredients in a mixing bowl .
2. Mix all the wet ingredients in another bowl .
3. Pour (2) into (1). Stir in peanut butter chips.

4. Spoon batter into the cupcake liners. Bake in preheated oven @180 for 20mins.

Monday, February 23, 2015

Banana Cookies 香蕉餅乾


Banana Cookies 香蕉餅乾
(Recipe adapted from Carol)

Ingredients:
50g banana, mashed 
20g vegetable oil
100g plain flour
25g sugar
chocolate rice

Method:
1. Mix mashed banana with oil.
2. Sift flour into a mixing bowl & add in sugar.
3. Pour (1) into (2) & knead until a dough is formed.
4. Divide dough into small balls. Press the balls flat & sprinkle chocolate rice on top.
5. Bake in a preheated oven @ 160 at 20mins.

Tuesday, February 17, 2015

Cashew Nut Cookies


Cashew Nut Cookies
(Recipe adapted & slightly modify from All About Kueh & Pastries

Ingredients:
150g unsalted butter
180g sugar
1 tsp rum
1 egg
¼ tsp salt
200g plain flour
½ tsp baking powder
200g roasted cashew nuts (half grind till powder & half diced cashew nuts)

 Method:  
1. Whisk butter & sugar till pale & fluffy. Add egg, rum & salt & mix till combined. 
2. Sift flour & baking powder in a bowl. Add roasted cashew nuts & mix till even. 
3. Add (2) into (1) & knead lightly to form a soft dough. 
4. Roll into balls 10g each & top with half cashew nut.
5. Bake at 170°C for 20 minutes.

 

Friday, February 13, 2015

For My Valentine...


Matcha Azuki Chiffon Cake  
(recipe adapted from Cuisine Paradise  

Ingredients: 
5 egg yolks
20g sugar 
50g milk
100g Azuki Bean, drained well
40ml oil
10g matcha powder
70g plain flour

5 egg whites
80g sugar

Method:
1. Beat egg yolks & sugar. Add in oil & milk till combined.
2. Sift flour & matcha powder & whisk till no trace of flour found.
3. Using a whisk, gently stir in azuki bean till well mixed. Set aside. 
4. Beat egg whites till frothy, slowly add in sugar & beat till stiff peaks.
5. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batter in 3 batches till no trace of whites & the mixture are well combined.
6. Pour batter into chiffon mold & bake in a preheated oven @ 160C for 40mins.

Wednesday, February 11, 2015

Loaf Singapore



Loaf is the brainchild of celebrity chef Sean Armstrong. His vision of producing high quality handcrafted breads & baked goods led to the opening of Loaf bakery in Auckland, New Zealand in 2004. 

I was invited to have a up close & personal evening at TOTT with Loaf celebrity Chef, Sean Armstrong where he used his Loaf products to whip up some tasty home-cooked delights. I am truly amazed by Chef Armstrong’s cooking skills, he actually whipped up four easy & yet mouth-watering dishes within an hour. I dared to say that the taste & presentation of his dishes are even better than some restaurants!

 

He put up “Walnut, Fig & Parmesan Crusted Chicken” as his main course. Loaf’s Walnut & Fig Sourdough were used here as the crumbs to coat the chicken breasts before pan fried till golden brown on both sides. He then laid sliced buffalo mozzarella & prosciutto on a piece of chicken breast & covered another piece of chicken on top to form a chicken sandwich. They were then further cooked in oven for another 10mins.
 
Chef Armstrong drizzle some Balsamic sauce over the chicken
Don’t the chicken appeared alluring ;P

Next he used Loaf’s Ciabatta to create another brilliant side dish called "Truffle Stuffed Volcanic  Ciabatta”. Mascarpone cheese was mixed with parmesan cheese, truffle oil & seasonings before piped into the bread. These bread were then baked under a high heat of 2000C. Noticed how the cheese oozed out of the bread? This is indeed very addictive & I reckoned that you simply can’t stop after eating one!


Chef Armstrong came up with 2 desserts, “Rhubarb & Chocolate Fool” & “Grilled Lemon Loaf with blueberry compote, mascarpone & mint sugar”

 

“Rhubarb & Chocolate Fool” used Loaf’s Threesome chocolate cake & transformed them into salivating dessert. It was paired with rhubarb (cooked in orange juice), whipped yoghurt cream & finally drizzled with Butterscotch sauce. There was a well balance of sweetness from the cake & tart from the rhubarb & whipped yoghurt cream.  


Not hard to guess the ingredients of the second desserts, “Grilled Lemon Loaf with blueberry compote, mascarpone & mint sugar”.  He simply used Loaf’s perfect Lemon Cake & char-grilled on both sides of cake. Pairing with blueberry compote (cooked in red wine!), a spoon of mascarpone & generous sprinkle with the mint sugar. This is my first time seeing cakes being char-grilled, it looked really pretty with the grilled marks =) I love the mint sugar as well, very refreshing taste as you bite into the mint!

Salivating at Chef Armstrong’s creations? Do hop over http://www.loaf.co.nz/recipes to check out on more of his recipes. I would like to take this opportunity to thank Priscilla, Farah & Ola from Mutant communications for the invite to this fabulous event with Chef Armstrong. I did learn a few tips from him & is looking forward to any future events.

Monday, February 9, 2015

Peanut Cookies


Peanut Cookies
(Recipe adapted & modified slightly from Nasi Lemak Lover

Ingredients:
3 cups roasted & skinned peanuts
3 cups plain flour
1 cup sugar
1/4 tsp salt

3/4 cup olive oil

Method:
 

1. In a food processor, add peanuts, sugar, flour, salt & grind them till smooth.
2. Add in oil slowly & knead to form a soft & smooth dough.
3. Pinch dough & weigh 10g each, roll to ball size & place on a lined baking tray, topped with a halved peanut.
4. Bake at a preheated oven @ 170C for 20mins.


I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

"My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" 

Thursday, February 5, 2015

Almond Cookies


Almond Cookies
(Recipe adapted & modified slightly from Alan Ooi

Ingredients:  
100g whole almonds (I roast my own almonds & grind 50g into ground almonds & 50g diced almond)
150g plain flour
80g icing sugar
3/4tsp baking powder
3/4tsp baking soda
100ml olive oil
1/2 Tbsp rum
 
Method:  
1. In a large bowl, sift flour, sugar, baking powder & soda. Add in ground & diced almonds.
2. Add in oil & rum slowly & knead to form a soft & smooth dough.
3. Pinch dough & weigh 10g each, roll to ball size & place on a lined baking tray, sprinkle with extra ground almonds on top.
4. Bake at a preheated oven @ 170C for 15mins.


hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House


 Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes