绿茶,咖啡及原味相思蛋糕

类似戚风的相思蛋糕。

绿茶,咖啡及原味相思蛋糕

Ingredients : 

A. 4 egg yolks,  1 whole egg, 15g caster sugar,  40g vegetable oil, 60g milk, 55g plain flour and pinch of salt

B. 4 egg whites, 1 teaspoon lemon juice and 40g caster sugar

C. 1 teaspoon green tea powder and 2 teaspoons hot water

D. 1 teaspoon instant ground coffee and 2 teaspoons hot water

E. Cocoa powder

Method :

1. Beat egg yolks, whole egg, vegetable oil and caster sugar together until pale and fluffy. 

2. Sift flour and salt together and gently fold into the creamed mixture with milk.

3. Whisk egg white and lemon juice until frothy. Whisk in sugar and continue whisking until soft peaks form when the whisk is lifted out.

4. Gently fold the egg white mixture into the egg yolk mixture until well combined.

5. Divide mixture into three portions. Add green tea and coffee paste to each portion.

6. Line the base of a square cake tin, spoon green tea mixture into the prepared tin and spread evenly. Sprinkle a thin layer of cocoa powder and spoon the egg mixture on top of the green tea mixture. Repeat this process with the coffee mixture.

7. Steam bake the mixture for about 60 minutes at 160 deg C.

Blueberry and Rolled Oat Scones

Light, moist and delicious scones with homemade strawberry jam and whipped cream.

Blueberry and rolled oat scones

Ingredients : 

180g fresh milk, 150g thickened cream, 2 1/2 cups self raising flour, 1/2 cup rolled oats,

1 tablespoon caster sugar, 1 egg, 120g frozen blueberry and pinch of salt

Method :

1. Whisk egg, cream and milk in a jug

2. Sift flour into a bowl, stir in sugar, rolled oats and blueberries and make a well at the centre

3. Add egg mixture to flour mixture

4. Mix to form a soft dough

5. Turn dough out onto a lightly floured surface, knead lightly

6. Press the dough out to a rectangle. Using a knife dipped in flour cut dough into 10 pieces

7. Brush dough with extra milk, sprinkle with extra sugar and oats

8. Bake scones for about 20 minutes or until golden in colour at 200 deg C  

汤种核桃与蔓越莓乾面包

这原本是简易食谱用面包机操作的食谱, 稍作分量调整, 用双手揉面, 结果也不差强人意。

汤种核桃与蔓越莓乾面包

汤种 : 25g bakers flour and 125g water 

绿茶吐司

秋末, 雨不停的下, 风不停的刮, 天气冷得令人直哆嗦。

绿茶吐司

 原味吐司

Ingredients : 

Bakers flour 300g, fresh milk 100g, thickened cream 100g, sugar 30g, pinch of salt, dried yeast 1 1/2 teaspoons, egg white 30g and green tea powder 2 teaspoons.

Brush the top of dough with cream before baking

鸡蛋糕饼干

把吃剩的鸡蛋糕切片, 烤成香脆的古早味鸡蛋糕饼干。

鸡蛋糕饼干

落叶秋风早

芝麻馅馒头卷

深秋。阴晴不定。屋外下着若有若无的雨, 风萧萧之感。

芝麻馅馒头卷

紫薯球

冷却了的紫薯球竟然不堪一击, 老了一大截, 似个老头。突然联想起亦舒小说里常说的一句话"生命如幻觉"。

紫薯球

Ingredients : purple sweet potato mash, sugar and tapioca flour

Pea and Chorizo Soup

Mary 送了我两条自制的Chorizo, 味道可好且不肥腻。除了用它来煮意大利面,配三明治, 烤比萨外, 亦把它当成金华火腿来煮浓汤, 风味特佳。

Pea and Chorizo Soup with Toasted Sourdough

Ingredients : olive oil, bay leaves, onion, garlic, leek, carrot, split green peas, frozen peas, chorizo, water and salt

Method :

1. Soak split peas in water for about an hour.

2. Heat oil in a saucepan over medium heat, add garlic, bay leaves, onion, carrot, leek, split peas and chorizo. Cook, stirring often until vegetables are soft. Add frozen peas and stir to coat. Pour water over the pea mixture. Simmer gently over medium heat until the peas are tender.

3. Blend soup until smooth.

4. Simmer soup over medium heat until heated through. Season with salt and pepper.

5. Sprinkle soup with shaved parmesan cheese and freshly cracked black pepper. Serve with toasted sourdough.

This is a great cold night meal - quick, fresh and healthy

南瓜九层糕

添加了薯粉的九层糕, 口感QQ不黏牙。每层只需蒸大约二至三分钟, 过熟的话就影响外观, 层次感不能一气呵成。

南瓜九层糕

Ingredients :

A. For the syrup : 150g Ayam brand coconut cream, 250g water, 50g caster sugar, pinch of salt and 2 knotted pandan leaves

B. For the rice batter : 45g rice flour and 30g tapioca flour

C. For the pumpkin batter : 50g rice flour, 30g tapioca flour and 60g pumpkin mash 

Method :

1. Bring ingredient A to a lightly boil, leave to cool slightly and discard pandan leaves. Divide syrup into two portions.

2. Combine ingredient B and add one portion of the sugar syrup, mix well. Strain mixture through a sieve and set aside.

3. Combine ingredient C and add remaining sugar syrup, mix well. Strain mixture through a sieve and set aside.

4. Meanwhile place a greased pan in a steamer and heat up for about 5 minutes. Pour 1/3 cup of the rice mixture into the heated pan, cover lid and steam for about 3 minutes or until set. Then pour pumpkin mixture over the rice mixture, cover lid and steam for about 3 minutes or until set. Repeat, alternating the rice mixture and pumpkin mixture until the last layer.

5. Steam the kuih for a further 10 minutes. The kuih is cooked if it does not stick to the finger. 

酒渍乾果面包卷

嗜甜食的时候总会想起此款面包。吃时蘸上一层柠檬口味糖浆再配上一杯无糖咖啡, 情绪马上缓和起来。

酒渍乾果肉桂面包卷

香蕉核桃牛奶戚风蛋糕

突然想起我妈在农历新年订购的两个新鲜出炉香橙戚风蛋糕, 质感组织松软的仿佛只剩下空气, 大口大口的吞进肚子里也不会有饱实感, 我妈频频点头道: 真好吃。

香蕉核桃牛奶戚风蛋糕

Ingredients : 

A. 120g plain flour, 20g corn flour, 5 egg yolks, 60g caster sugar, 70g vegetable oil, 280g mashed banana, 40g fresh milk and 40g chopped walnuts

B. 6 egg whites, 40g caster sugar and 1 teaspoon lemon juice

DIY winter socks

My knit and purl winter socks......

Warm feet in this winter ......

The big winter socks .....

甜菜根喜板Vs甜菜根红龟糕

利用甜菜根的红来应节, 应景。

甜菜根喜板

甜菜根红龟糕

未蒸熟的红龟糕条纹清晰明显, 很立体。蒸熟了之后条纹就柔和多了...... 

这瞬间喜欢上红色。

双色甜菜根馒头

甜菜根是我无法抗拒的根茎食物之一,同时它也是最佳的天然色素。

甜菜根馒头

Ingredients :

A. Sponge dough : 60g plain flour, 1/4 teaspoon dried yeast and 40g water. ( Place all ingredients in a bowl and knead until a dough forms, cover with cling wrap and refrigerate overnight.)

B. Main dough for 1st layer : 50g sponge dough, 120g plain flour, 30g wholemeal flour, 1/2 teaspoon dried yeast, 90 -100g fresh milk, 10g caster sugar, 5g unsalted butter and pinch of salt.

C. Main dough for 2nd layer : 50g sponge dough, 150g plain flour, 1/2 teaspoon dried yeast, 10g caster sugar, 5g unsalted butter, approx.70g beetroot juice and approx. 30g water

Method :

1. Put all ingredients B except milk and butter in a bowl, mix well. Add milk to form a dough. ( If dough feels stiff and dry, work in a little more milk/water; if it feels tacky, work in a little more flour )

Add butter, continue kneading until the dough feels soft and elastic. Cover with damp cloth and leave in a warm place until doubled in size.

2. Repeat the same for ingredients C.

3. Lightly flour the worktop and roll out 1st and 2nd layers doughs to a rectangle shape, brush water over the 1st layer dough. Place 2nd layer dough on top of the 1st layer dough. Roll up the dough tightly from the longer side, cut dough into eight pieces. Place each dough on a piece of non stick baking paper. Cover and leave to proof in a warm place ( about 20 plus degree C room temperature ) for about one hour. 

4. Steam for about 12 minutes, allow to sit in a steamer for another 5 minutes with lid slightly open.

红龟糕

总是与喜气扯上关系的糯糯红龟糕。

绿豆馅地瓜红龟糕

Ingredients for the dough : 150g gold sweet potato (peeled, steamed and mashed), 175g glutinous rice flour, 1 tablespoon caster sugar, approx.120g hot water, and 2 tablespoons cooking oil

Ingredients for the filling : 180g mung beans (split green beans), 100g sugar, 1 tablespoon cooking oil and 2 pandan leaves

Method :

For the filling :

1. Steam mung beans and knotted pandan leaves over boiling water for about 30 minutes or until tender. Discard pandan leaves. Using a fork, roughly mash mung beans.

2. In a non stick pan, combine mashed green bean, sugar and oil, cook on low heat until thick and smooth.
3. Cool and shape mung bean paste into balls (20g each), cover with a damp cloth.

For the dough :
1. Combine all ingredients except water and oil in a bowl, roughly mix and add water gradually, knead until the dough is soft. Add oil, continue kneading until the dough feels smooth and not sticky.

To assemble :
1. Divide dough into 20g each, roll each dough into a ball and flatten it to 1/2 cm thick and wrap the filling inside. Shape into a ball.
2. Lightly dust the mould with glutinous rice flour, press the ball into the mould and lightly knock it out.
3. Place shaped dough on a piece of non stick baking paper or greased banana leaf.
4. Steam over boiling water for about 8 minutes. Remove the lid every 3 to 4 minutes.
5. Lightly brush angku kuih with oil.

把隔夜的红龟糕烙了再吃, 美味无比。

南乳烤鸡腿

简单的夏日料理, 只须把鸡腿隔日腌制好,放进烤箱, 以二百度烤大约五十分钟, 中途刷上一层腌制的酱料, 翻面再烤......烤至金黄色,香味溢出时, 就可以上桌了。

南乳烤鸡腿

腌料: 南乳, 南乳汁, 料酒, 大蒜, 蜜糖, 黑酱油, 胡椒粉,盐.......等等等.....

循环再循环

把长了芽的大蒜埋在土垠里, 过了一段日子再把它挖出, 成就了有机大蒜.....

把青葱的根部埋在土垠里, 就经年累月的有棵新鲜葱来炒盘菜......

轻而易举, 何乐而不为?

杏脯果酱

夏季的核果琳琅满目, 美不胜收且价格便宜。把过剩,熟透或味道太酸的核果制作成果酱, 倒是件美事。

Apricot Jam

Ingredients : apricots, sugar and lemon juice