Wednesday, September 30, 2009

Banana Walnut Cake

A recipe extracted from Aunty Yochana. I modify the recipe slightly by reducing the sugar amount and increase the walnut to 1 cup :) Soft & fluffy texture with great aroma!

Ingredient
  • 125gm butter
  • 200gm sugar
  • 2 large eggs - beaten lightly
  • 200gm cake flour
  • 1 tsp baking soda
  • 1 tsp vanilla essence
  • 100gm natural yoghurt
  • 1 cup chopped walnuts
  • 250gm mashed bananas
Method
  1. Grease a 7 inch square cake tin and line base.
  2. Cream butter with sugar till creamy.
  3. Add in beaten eggs, yoghurt and vanilla essence and give a quick whisk.
  4. Add mashed bananas and beat till just combined.
  5. Fold in flour and baking soda.
  6. Fold in chopped walnuts and pour into cake tin.
  7. Bake in preheated oven at 180 deg cel for about 40 - 45 mins.
  8. Cool cake in pan about 5 mins before unmoulding to cool completely on rack.

Mango Lassi

A simple & healthy drink!

Ingredient
  • 100ml natural yoghurt
  • 200ml milk
  • 250gm frozen mangoes
  • 3 tsp wheatgerm (optional)
Method
  1. Put all ingredients except wheatgerm in a blender & process till smooth.
  2. Serve with wheatgerm topping.

Saturday, September 19, 2009

Cooking with Herbs

Rosemary & Basil are 2 common herbs which are often used in my cooking. Usually I only make use of Rosemary for baking and Basil for dishes like three cup chicken, Italian pesto, basil omelette. It is best to use thai sweet basil for stir-fry as the leaves are more leafy & tender though they are more expensive than local basil.

Ingredient
* 500gm pumpkin
* 400gm new potatoes
* 1 tbsp rosemary leaves, chopped
* 1/4 tsp salt
* 1/3 cup olive oil
* 1 tbsp balsamic vinegar

Method
1. Remove seeds & peel pumpkin. Cut into wedges.
2. Clean potatoes thoroughly. Boil in hot waer for 5 mins. Drain away water. Cut into half.
3. In a mixing bowl, toss pumpkin, potatoes, rosemary, salt & olive oil together.
4. Bake in preheated oven at 200 deg cel for 25mins till pumpkin is tender. Stir the vege in between baking time.
5. Remove from oven and sprinkle balsamic vinegar over. Serve.


Ingredient
* 300gm breast chicken meat
* 30gm thai sweet basil
* 5 cloves garlic, finely chopped
* 1/2 tbsp ginger, finely chopped
* 1/2 tsp sugar
* 2 tsp fish sauce
* 1/2 tbsp oyster sauce
* 100ml water

Method
1. Dice chicken meat in small cubes.
2. Add 2 tbsp oil in hot wok. Stir fry garlic & ginger for 1 min.
3. Add diced chicken meat & stir fry for 1 min.
4. Add seasoning & water. Mix evenly.
5. Lastly add sweet basil leaves & quick stir for another min. Serve.

Thursday, September 17, 2009

Cream Cheese Brownie Fudge

This recipe is recently published in Sep 09 Food & Travel Magazine :) is so yummylicious!! cream cheese just match perfectly with the chocolate brownie....

Ingredient
  • 190g dark chocolate, chopped
  • 50g unsalted butter
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 cup plain flour,sifted
  • 1/4 cup self-raising flour, sifted
cream cheese layer :
  • 90g unsalted butter
  • 250g cream cheese
  • 1/4 cup sugar
  • 3 eggs
  • 31/2 tbsp plain flour, sifted
  • 2 tsp vanilla extract
Method
  1. Grease & line a 7 inch square cake pan.
  2. Melt chocolate & butter in a double boiler. Set aside to cool down.
  3. In a medium bowl, whisk eggs till thick, add sugar gradually and beat till creamy.
  4. Fold in flour followed by chocolate mixture and mix thoroughly.
  5. Spread chocolate mixture into cake pan.
  6. Top with cream cheese filling :
  7. Beat butter, vanilla extract & cheese together till creamy.
  8. Add sugar gradually and beat on high speed till fluffy.
  9. Add in eggs one at a time until it is well mixed.
  10. Fold in flour and mix till well blended.
  11. Bake preheated oven at 180 deg cel for 30mins. Cool in pan for 10mins before unmoulding the cake to cool completely on rack. Chill brownie until it is set.

Thursday, September 10, 2009

Hazelnut Bakes

Sorting out my pantry and realise a packet of hazelnut is coming to expire :P. Though both cakes look ordinary but the hazelnut fragrant is distinctive especially during the baking process. As for the taste, the cupcake is buttery & nutty and the chiffon is zesty & nutty.

Ingredient
  • 180gm unsalted butter
  • 180gm sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 120gm self raising flour, sifted
  • 70gm hazelnut, toasted & grinded
Method
  1. Place all ingredients in a mixing bowl. Beat on high speed for 3 minutes till smooth & pale.
  2. Fold in ground hazelnut. Spoon batter into baking cases.
  3. Baked in preheated oven at 180 deg cel for 25mins or until golden brown.


Ingredient
  • 4 egg yolks
  • 50ml corn oil
  • 50ml milk
  • 1 tsp lemon zests
  • 70gm hazelnut, toasted & grinded
  • 30gm plain flour
  • 100gm sugar
  • 4 egg whites
  • 1/2 tsp cream of tartar
Method
  1. Beat yolks & 20gm sugar till sugar dissolves. Stir in corn oil, milk & lemon zests till evenly mix. Fold in sifted plain flour & hazelnut.
  2. In a clean & dry mixing bowl, beat egg whites & cream of tartar on high speed till soft peak formed. Gradually add in sugar in 3 batches and beat till stiff peak formed.
  3. Fold in 1/3 of beaten egg whites into cake batter. Pour the cake batter into the remaining egg whites & fold gently till evenly mix.
  4. Pour batter into ungreased tube pan and bake in preheated oven at 180 deg cel for 35mins.
  5. Remove from oven and immediately invert cake pan until completely cool before unmoulding.
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