Butter Cookies

I made these cookies specially for my niece as we are both Doraemon fans! whahaha *^_^*

 Butter Cookies (recipe here)

Mushroom Pot Pie

Bread recipe here

 

 

Spaghetti in pumpkin carrot sauce

Basic pasta Dough recipe here 

Pumpkin carrot sauce 

Ingredients

100g pumpkin

2 small carrot

1/2 small onion

100ml water

50ml milk

10g butter

Seasoning

1/2 tsp salt

black pepper

Method

1. Remove pumpkin skin & cut into 1cm cubes.

2. Peel & cut carrots & onions into cubes.

3. Melt butter in a big saucepan.

4. Add in onions & fry over low heat for 5mins.

5. Add in carrots & pumpkin & fry another 3 mins.

6. Pour water into the saucepan & cover with lid to let it cook until the vegetables are soft.

7. Lastly add in milk & seasoning. 

8. Blend the soup after it had cooled down.

 

I simply love the combination of sweet pumpkin carrot sauce with the slightly salty cheesy beef sausages. Purr..fect meal  *^_^*

Chocolate Cuppies

Chocolate Cuppies
(recipe adapted & modify from My Baking Milestone)

Ingredients
20g cocoa powder
120ml boiling hot water
90 g flour
1/2 tsp baking powder
1/4 tsp baking soda
55 g butter
80g sugar
1 egg

Method:
1. In a small bowl, stir cocoa powder with hot water until smooth. Leave to cool.

2. In another bowl, sift together flour, baking powder & baking soda.

3. In another mixing bowl, cream butter & sugar until light & fluffy. Add in egg & whisk thoroughly.

4. Add in flour mixture & stir until just incorporated.

5. Add in cooled cocoa mixture & stir until smooth.

6. Fill cups until 2/3 full & bake in a preheated oven @ 160°c for 20mins

Lemon & Vanilla Pound Cake

Lemon & Vanilla Pound Cake
(Recipe adapted & modify from dailydelicious)

Ingredients
100g butter
90g icing sugar
2 eggs 
100g plain flour
2 tsp baking powder
20g milk
1 tsp lemon juice
1 vanilla pod
1/2 lemon zest 

Method

1. Scrap the beans from the vanilla pod & put them into the sifted icing sugar.

2. Sift together flour with baking powder & set aside.

3. Beat together butter & the icing sugar in a bowl until pale & fluffy. Add lemon zest & eggs. Add half of the flour mixture then add milk & lemon juice. Add the rest of the flour mixture, fold to combine.

4. Pour batter into silicon mould & bake @ 180° about 20mins.

Matcha Pound Cake

 
Matcha Pound Cake (Recipe adapted from Cotton & Cloud)

Ingredients
3 eggs
100g sugar
140g oil
40g full cream milk
180g plain flour
2 tsp baking powder
2 Tbsp matcha powder
Chopped nuts 

Method
1. Using a mixer, whisk eggs & sugar together until white & fluffy.
2. In a small bowl, mix the oil & milk together.
3. Drizzle the oil & milk mixture to the batter (1). If possible keep on whisking.
4. Sift flour & matcha powder into the batter. Carefully mix using a scraper not to burst any air bubbles.
5. Pour the batter into the cake tin & sprinkle chopped nuts.
6. Bake at 160C for 30mins.

Pumpkin Cake

Pumpkin Cake 
(recipe adapted & modify from My Kitchen)

Ingredients
250g salted butter

180g sugar

3 eggs

150g steamed pumpkin, mashed

300g plain flour

3 tsp baking powder

20g corn flour

1 tsp cinnamon powder

70g milk

150g pumpkin, peeled & diced

Method 

1. Cream butter together with sugar until light & fluffy. Add eggs, one at a time & cream until light & smooth.

2. Stir in mashed pumpkin & mix until well blended. 

3. Sift together flours & cinnamon powder, fold into the mixture alternate with milk. Mix until well combined then stir in diced pumpkin.

4. Bake in a preheated oven @ 160ºC for 60mins.

Cocodrillo Ciabatta

Cocodrillo Ciabatta (Recipe adapted from Sotong Cooks)

Ingredients
500g bread flour 
450g water
2 tsp instant yeast  
15g salt 

Method

1. Mix all ingredients roughly till combine & let it rest for 10mins. 

2. After the resting period, turn on mixer & beat for 10mins until the dough pulls away from the sides & bottom of the bowl. 

3. Place into a well oiled container & let it triple in size.

4. After triple in size, 'pour' out the dough onto a heavily floured surface. Separate the dough into 2 pieces. Dust with flour & proof the dough for another 45mins.

5. Pick up one piece of the dough & flip them upside down onto a silpat mat. Repeat with the other piece of dough. 

6. Bake in a preheated oven @ 240°C for 25mins.

Awards & Carrot Tom Yum 'Ban Mian'

I would like to express thanks to Amelia from Amelia's De-ssert who had given me these lovely awards. I'm so honored & happy to receive these awards from her!

I'm passing these awards to the following friends:

Min @ Min's blog
Alan @ travellingfoodies
茄子@ 袅袅烘焙香
hsling @ 星厨房
鲸鱼 @ 鲸鱼蓝蓝蓝

Carrot Pasta Dough

(recipe adapted & modify from the batter baker)
 

Ingredients:
1 cup plain flour
1 egg
1 tsp salt
drizzle of olive oil
fresh carrot juice as required

Method:
1.  Make a well in the middle of your bowl of flour.

2. Crack an egg into the well. Add salt & olive oil. Then slowly stir in the flour till a dough is formed.  If it feels too dry, add carrot juice till you get a firm but smooth dough.  Knead till it comes together.
Rest the dough for about 30 mins.

3. Flatten or roll out the dough into a disc, then feed it through the rollers at the widest setting. Slowly work your way through the narrower settings till you get the thickness you desire, flouring the dough as required so it doesn't stick to the machine.

4. Finally, feed it through fettuccine cutters, and you get beautiful fresh 'Ban Mian' !
 

Lemon Butter Cake

Lemon Butter cake (Recipe adapted & modify from Nasi lemak Lover)

Ingredients
125g butter
90g sugar
1 lemon, finely grate the rind
2 large eggs
175g plain flour
1.5tsp baking powder
4tbsp lemon juice

Lemon glaze
3 tbsp sugar
1 lemon, extract juice
1 lemon, finely grate the rind

Method
1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one, then add in lemon rind, mixing well.
3. Fold in the flour & lemon juice, combine well.
4. Pour the mixture into a tin.
5. Bake in pre-heated oven at 160C for 30mins.
6. Mix sugar & lemon juice & cook over low heat till sugar dissolved, add in lemon rind, set aside.
7. When cake done, remove cake from the oven & prick all over with a skewer.
8. Pour over the lemon glaze over the hot cake.

I've got extra batter for 4 cuppies & pipe meringue on top. Enjoy =)

Blueberry Chiffon cake

Blueberry Chiffon Cake
(Recipe adapted & modify from Passionate About Baking)

Ingredients: 
80g Plain flour

125g mashed blueberries

5 egg yolks

30g caster sugar

2 Tbsp milk

40g corn oil

Meringue

70g caster sugar

5 egg whites

Method:
1. In a mixing bowl, whisk egg yolks & sugar together. Add in oil, milk & mashed blueberries. Add in sifted flour.

2. In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy & foamy. Turn to high speed & gradually beat in the sugar until soft peaks forms.

3. With a spatula, gently fold in 1/3 of the beaten egg whites into the yolk mixture until just blended. Repeat with 1/2 of the remaining egg white. Finally, pour the resulting batter to the remaining egg white. Fold in to combine.

4. Pour batter into a tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

5. Bake in pre-heated oven at 160 degrees for 35mins or until a skewer inserted into the center of the cake comes out clean.

6. Invert the pan immediately & let cool completely before unmould.

Earl Grey Pound Cake

Earl Grey Pound Cake
(Recipe adapted & modify from The Little Teochew)

Ingredients
170g butter
180g caster sugar
3 eggs
165g plain flour
1/4 teaspoon baking powder
1/2 cup milk
1/2 teaspoon vanilla essence
2 Earl Grey Tea bags

Method 
1. Preheat oven to 175 degree C.

2. With a mixer, cream butter. Add sugar, a little at a time. Add vanilla essence & eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl & add to mixer alternately with milk, starting with the flour & ending with the flour.

3. Add in the tea leaves & then pour into a greased & floured pan.

4. Bake for about 40mins, or until a toothpick inserted in the center of the cake comes out clean.