Wednesday, December 24, 2014

Bacon Wrapped Roast Stuffed Pork Loin

I must say that this Bacon Wrapped Roast Stuffed Pork Loin is a perfect dish to enjoy with your family members during this festive season! ^0^ Glad that everyone love this tender and moist roast stuffed pork loin. Instead of using a oven, the stuffed pork loin and the side roasted vegetables are all done in the Happy Call Pan!! 

Not a very clear picture on the stuffing layers. My kitchen was like a war zone while preparing the ingredients hahahah...hands too busy to take more detail picture >.<"

 Tying up the stuffed pork loin with baking string to ensure the whole roll maintain its shape while cooking.

Pan roasting in Happy Call Pan. Brown all four sides before covering the lid and cook till done.

 Wonderful looking roast stuffed pork loin! 

Recipe ref : Fun at Sassy Kitchen & Honey Bee Sweets
  • 800gm-1kg fresh pork loin
  • 100gm cream cheese, softened
  • 4 cloves garlic, minced
  • 2 medium red onion, sliced thinly
  • 12 white button mushrooms, sliced thinly
  • 2 cups spinach, washed
  • 8-10 slices bacon
  • 200ml water
  • 1 chicken stock cube (non MSG), mashed
Side Roasted Vegetables
  • 1 large sweet potato
  • 2 large potato
  • 1/2 cup cherry tomato
  • 1 carrot
  • olive oil
  • salt & pepper to taste
  • 1 tsp mixed italian herbs

  1. Wash and pat dry the tenderloin. Fillet the pork loin into a flat sheet.
  2. Season with pepper and salt on both sides of the fillet. Set aside while preparing the stuffings.
  3. Heat 1 tbsp olive oil in a pan. Saute garlic and onion till soft and translucent, about 5-8mins.
  4. Add in mushroom and mix evenly. Cook till softened, about 8 mins. Remove mushroom mixture from pan and set aside.
  5. Add spinach leaves into the same pan. Add salt & pepper and cook till the leaves wilted. Turn off flame. Squeeze away the excess liquid and finely chopped the leaves.
  6. To roll up the pork loin : Spread softened cream cheese over the pork loin, leaving about 2" from the sides. Next spread the chopped spinach over, followed by the mushroom mixture. 
  7. Then gently roll up the pork loin firmly from the long side. Place the bacon over the rolled pork loin, slightly overlap them around the it. Tie the stuffed pork loin with some baking string.
  8. Heat 1/2 tbsp olive oil in Happy Call Pan (HCP). Place the stuffed pork loin into the pan and pan roast (medium high heat) the roll evenly on all four sides till lightly browned.
  9. Add in 200ml water and stock cube into the pan. Close the lid and let it simmer on medium low heat. After 15 mins, open the lid. Ladle the gravy evenly over the bacon wrapped pork loin. Cover the lid again and cook for another 15 mins till meat is done. 
  10. Remove the pork loin from the pan and place on a serving plate. Cover it with a aluminium foil and rest for 30mins.
  11. With remaining gravy in the pan, add more water to deglaze it. Strain the gravy and transfer to a small saucepan and bring it to boil. Add adequate cornstarch water to thicken the gravy. 
  12. For the sides roasted vegetables : Toss the vegetable with all the seasoning evenly. Heat up HCP. Add in all the vegetables then cover the lid. Cook on medium heat for 10 mins. Flip the pan and cook for another 10 mins. By now the vegetables should be done. If not cook for another 2-5 mins. (depending how thick you have cut the root vegetables, cooking time will varies)
  13. Slice the stuffed pork loin and serve with the gravy and roasted vegetables.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe

Thursday, December 18, 2014

Gingerbread Roll

Another sweet bread roll? Yes they are sweet as usual, but they are actually scones :D They are quick bread using baking powder as raising agent instead of yeast. 

No mixer needed for making this roll! Mix, knead, pat out the dough, sprinkle on fillings, roll up and slice and ready to bake.

For a festive feeling, I've stacked them into a X'mas tree or you can choose to place them apart on a line baking sheet :D

warm, sweet & buttery spiced roll

Ingredient (12 rolls)
  • 280gm plain flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 75gm chilled butter, cut into cubes
  • 1 egg
  • 150ml milk
  • 1 tbsp molasses
  • glaze cherries for garnish
Filling :
  • 100gm butter, softened
  • 50gm fine sugar
  • 100gm light brown sugar
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • zest of one orange
To glaze :
  • 80gm icing sugar
  • enough orange juice to thin

  1. Sift flour, baking powder, salt and spices into a large mixing bowl. Add in chilled butter and rub in until it resembles fine bread crumbs.
  2. Whisk egg, milk and molasses together. Add the mixture gradually into the flour mixture, stirring it with a fork, until a soft dough is formed. You may not need all the liquid.
  3. Knead a few times. Turn the dough onto a lightly floured surface. Pat out to an 8" x 12" rectangle. Dot the softened butter all over. Mix the rest of the filling ingredient together and sprinkle evenly over the butter. 
  4. Roll the dough up tightly from the long side. Press the ends together to seal. Cut into 12 slices slices. Place the cut rolls on a lined baking sheet. Place glaced cherries randomly over the rolls.
  5. Bake in preheated oven at 200 deg cel for 20mins until golden brown.
  6. Remove the rolls from oven and place on a serving plate. Whisk the glaze together. Drizzle it over the rolls. Best serve warm.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe

Wednesday, December 17, 2014

Chelsea Buns

Not a fan of fruit cakes, how about some mixed fruit bread rolls? Somehow I love this lovely sticky sweet Chelsea Buns which are packed with dried fruits like cranberries, currants, apricots and raisins. Original recipe asked for mixed peel but I omitted that and replaced it with more dried fruits :) A lovely sweet rolls which is great along with a cuppa of tea! 

before & after proofing

Glaze with honey immediately out from the oven

lovely texture! But they are best served on the day itself!

Recipe ref : 'Children's Party Cakes & Cookies' by Martha Day
Ingredient (12 buns)
  • 225gm bread flour
  • 1/2 tsp salt
  • 50gm unsalted butter
  • 1.5 tsp instant yeast
  • 120ml milk
  • 1 egg, lightly beaten
  • 100gm dried fruits (cranberries, apricots, raisins, currants)
  • 50gm light brown sugar
  • honey for glazing

  1. Sift flour and salt and rub in 25gm butter. Stir in yeast and make a well in the centre.
  2. Slowly add in milk and egg and stirring till a rough dough is formed. Knead lightly till dough is smooth and soft. Cover and proof for 1 hr or until double in size.
  3. Transfer dough onto a lightly floured surface and knead lightly. Roll out into a 12" x 9" rectangle.
  4. Mix dried fruits and sugar in a small bowl. Spread the remaining butter over the dough. Sprinkle fruit mixture evenly over the surface.
  5. Roll up the dough from the long side. Seal the edges and cut into 12 portions.
  6. Place the slices, cut sides up, in a lined baking pan. Cover and proof until double in size.
  7. Bake in preheated oven at 180 deg cel for 30 mins until golden brown. Remove from oven and glaze with honey and leave to cool slightly before turning out onto serving plate.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe

This post is linked to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Tuesday, December 16, 2014

Croque madame

Ever since the starting of December school holidays, the kids have been waking up rather late. Me too also get the chance to laze in bed longer than usual :D Waking up late means breakfast/lunch will be served late too.  While preparing a light breakfast and lunch for the kids (multi-tasking again hahaha...), I've made myself a simple classic French ham & cheese sandwich top with a fried egg known as Croque madame. Along with some healthy salad greens and fresh juice, this light and hearty brunch will last me till tea time!

Recipe ref : Good Food Magazine Dec 2010
Ingredient (1 serving)
  • 2 slices wholemeal bread
  • 2 tsp Dijon mustard
  • 2 slice black pepper ham
  • 1 slice cheddar cheese
  • 50gm mature cheddar, grated
  • 1 egg
  • salt & pepper to taste

  1. Heat grill to high and lightly toast the bread on both sides.
  2. Spread 1 tsp mustard over one side, then top with ham and cheese slice. Top with another slice of toasted bread. Spread the remaining mustard over the top of the bread, sprinkle grated cheese over. Grill the croque for another 3 mins, or until the cheese is bubbling and turning golden.
  3. Meanwhile, heat a non-stick pan and add a little oil. Crack in egg and gently fry to your liking.
  4. Transfer the toast onto a serving plate. Lift the egg onto the toast. Sprinkle salt & pepper to taste.
  5. Serve immediately with bed of salad greens on the side.

Monday, December 15, 2014

Cauliflower Crusted Hawaiian Pizza

Fancy a slice of low carbo pizza? As the base of the pizza is not made with flour, therefore it is not as filling compare to the convention ones :D Though I prefer the latter but this cauliflower crusted pizza still tasted good. The topping are the usual ingredients like cheddar/mozzeralla cheese, ham, pineapple and herbs, the taste is similar just that the base texture is different :D Something diffierent for a change ^0^

Grated cauliflower

Mixed the grated cauliflower with egg, cheese and herbs

Spread the mixture onto baking sheet to form 'pizza' base and bake till lightly brown.

Topped with sauce, cheese and filling and bake till cheese ready to serve!

Recipe ref :

  • 2 full cups shredded cauliflower
  • 1 large egg
  • 1/2 cup cheddar cheese
  • 1 tsp dried italian mixed herbs
  • 2 cloves garlic, finely minced
  • 1/2 tsp black pepper
  • 1/2 cup mushroom garlic tomato sauce 
  • 1/2 cup shredded mozzarella 
  • 3 slices black pepper ham, cut into strips
  • 1/2 cup diced pineapples

  1. Shred the cauliflower into small crumbles. Place the cauliflower crumbles in a large bowl and microwave for 8 min to soften it. Cool down the mixture.
  2. Mix the cauliflower crumbles with the remaining crust ingredients. Tip the mixture onto a lined baking sheet and spread it  into a 10" round flat disc. Bake in preheated oven at 200 deg cel for 15 mins till golden brown. Remove the crust from the oven.
  3. To prepare topping : Spread the sauce on top of the baked crust, leaving a 1/2" border around the edge. Sprinkle 1/4 cup cheese on top. Add ham and pineapples and sprinkle remaining cheese on top. Using top heat, grill the pizza for 5 mins until the toppings are hot and the cheese is melted and bubbly. Cut and serve immediately.

Sunday, December 14, 2014

Hasselback Potatoes

Who can resist warm hearty baked potato piled with lots of sour cream and crisp bacon!? I loved how this baked potato is done by slicing them thinly and each layer is well seasoned and embedded with cheese filling! Oooh, so satisfying as a light snack but rather sinful hahaha....

Two different potatoes I've tried out. I managed to section the Russet potato into 30 slices and the other small one about 20 over slices.

  • 4 Russet potatoes, washed & scrubbed cleanly
  • 5 tbsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp paprika
  • 1 tsp mixed italian herbs
  • 1/4 tsp pepper
  • 1 clove garlic, mashed
  • 4 stripe bacons, pan fried till crisp & brown
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream 
  • chopped spring onion


  1. Using a shape knife, slice the potatoes thinly without cutting all the way through.
  2. Combine olive oil, salt, paprika, herbs, pepper and garlic and mix thoroughly.
  3. Spread the mixture evenly all over the potatoes.
  4. Bake in preheated oven at 220 deg cel until the skin is crisp and tender inside, about 45-50 mins.
  5. Meanwhile cook the bacon until crispy and crumble it.
  6. Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes
  7. Top with sour cream, and green onions...and more bacons!

How to slice the potato!

Sliced off a little portion on the bottom so that it won't roll around.

With 2 chopsticks on each side of the potato as a guide, this way the slices won't be cut through all the way. I managed to get 30-35 slices for each Russet potato.

Brush the olive oil mixture evenly on all the potato, including the cuts in-between

baked in hot oven till crisp and cooked through. The slices will started to fan out when it softened.

topped with sour cream, crisp bacon and spring onion!

Saturday, December 13, 2014

Scarlet-Speckled Loaf Cake

The last time I tried using beetroot for baking was using the natural red pigment for making red velvet cake. The taste of fresh beetroot may not be well-liked by all because of its 'muddy' taste. I was worrying that this loaf cake which was packed with grated beetroot will be a turned off. It actually tasted nice! The zest and juice from the lemon actually helped to reduce/eliminate the 'muddy' taste :D I offered my girl half a slice just to let her have a taste, in the end she polished up the remaining half...and asking for more!

Recipe source : 'Nigella Christmas' by Nigella Lawson
  • 200gm coarsely grated red beet
  • 250gm butter, softened
  • 200gm sugar
  • 4 eggs
  • grated zest from 1 large lemon
  • juice from 1/2 lemon
  • 1 cup dried cranberries
  • 220gm plain flour
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder

  1. In a mixing bowl, cream butter and sugar until light & fluffy.
  2. Beat in eggs, one at a time, till well incorporated.
  3. Stir in grated beets, cranberries, lemon juice and zests.
  4. Sift in flour, nutmeg, baking powder and fold till well combined.
  5. Spoon the mixture into a lined loaf pan. Bake in preheated oven at 160 deg cel for 1 hour or until a skewer inserted comes out clean.
  6. Cool in pan for 15 mins before turning it out onto a wire rack to cool completely.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe

Friday, December 12, 2014

Orange Fruit Cake

Seriously I'm not a fan of fruit cake, but is nice to bake some as gifting for the coming Christmas holidays!  This is a non-alcoholic fruit cake whereby the kids can enjoy too! 

I love how the mixed fruits evenly distributed throughout the cake :D

Recipe ref : WendyinKK
  • 150gm glace cherries, coarsely chopped
  • 300gm mixed dried fruits (raisins, currants & sultanas)
  • 200ml orange juice
  • 2 heaped tbsp orange zests
  • 250gm butter
  • 120gm sugar
  • 225gm plain flour
  • 4 large eggs

  1. Macerate all the fruits and zest with orange juice overnight.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs, one at at time, beating well after each addition.
  4. Sift in flour and beat till well combine.
  5. Fold in macerated fruits and juice.
  6. Pour batter into a lined loaf pan and bake in preheated oven at 160 deg cel for 1 hour or until a skewer inserted comes out clean.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe

Thursday, December 11, 2014

Fruity Christmas Biscotti

This is my first biscotti attempt and definitely won't be the last! From Wiki : "Biscotti... also called cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven."

Though they are usually served by dunking into coffee or milk, it is rather addictive too by munching it alone ^0^ There are raisins, cranberries, pecans and pistachios with some orange zest and mixed spices in this batch of biscotti....hmmm can you sense the Christmas aromas in the air??

raw dough rolled into a log

using a serrated knife and sliced diagonally after 1st bake

return the slices into oven and bake for the 2nd time until dry and golden

Dunk it in a cuppa of Kopi-O (black coffee)!

Recipe ref : Good Food Magazine Dec 2011
Ingredient (approx. 25 cookies)
  • 230gm plain flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1/2 tsp salt
  • 150gm fine sugar
  • 2 eggs, lightly beaten
  • grated zest from 1 orange
  • 40gm raisins
  • 40gm dried cranberries
  • 30gm pecans, roughly chopped
  • 30gm shelled pistachio, roughly chopped

  1. Put flour, baking powder, spice, salt and sugar in a mixing bowl and mix well.
  2. Stir in eggs and zest until the mixture starts forming clumps. Using your hands, bring the dough together and knead until no floury patches remain.
  3. Add in dried fruits and nuts and knead in until evenly distributed.
  4. Turn the dough onto a lightly floured surface. With lightly floured hands, rolled the dough into a log about 30cm long and 8cm in width.
  5. Transfer the log onto a lined baking sheet and bake in preheated oven at 180 deg cel for 35 mins until the dough has risen and feels firm.
  6. Remove from oven and cool on rack for about 10mins until cool enough to handle. Using a serrated knife, cut into slices about about 1cm thick on the diagonal. Lay the slices, cut side down, on a baking sheet. Bake in preheated oven at 130 deg for another 10mins, turn over, then bake again for another 12-15 mins until dry and golden.
  7. Cool completely before storing in air-tight container for up to one month.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe

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