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

Method

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.

Cook Your Books #19 @ kitchen flavours

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat 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.

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
Ingredient

• 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

Method

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 Kids, Eat Your Heart Out and Domestic Goddess Wannabe

Cook Your Books #19 @ kitchen flavours

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.

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
Ingredient

• 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

Method

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 Kids, Eat 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.

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

Method

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.

Bake-Along #72 : Christmas Theme - Biscotti

Cook Your Books #19 @ kitchen flavours

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat 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.

Red Velvet Butter Cookies

This Red Velvet Butter Cookie has a similar appearance just like the Chocolate Crinkle Cookies. The red cookie dough is rolled into balls and coated with icing sugar before baking resulting the crinkle appearance. I would love the chocolate version one but I simply can't resist the the red ones ^0^

Process of making the cookies : Amount of cream cheese is more than the butter used! One whole package (8oz) of cream cheese is needed in one batch recipe :D Oh cannot miss out the RED food colouring! Almost chicken out when trying to add in the colouring hahaha....in the end I only added 3/4 tbsp instead of 1 tbsp suggested by the recipe. The dough is rather sticky though it is well chilled, therefore it is best to re-chill again in the fridge after rolling to firm up the dough before coating with icing sugar. Preheat the oven well, take out the rolled cookie balls and coat with icing sugar and pop into the oven immdiately!

Though only 2 tbsp of cocoa powder is added into the dough, the taste of cocoa is detectable! Moist, cakey texture with crunchy sugar coating....thumbs up from by food tasters ^0^

Ingredient (approx. 30 cookies)

• 250gm plain flour
• 2 tbsp cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 200gm sugar
• 250gm cream cheese, softened
• 60gm butter, softened
• 1 egg
• 3/4 tbsp red food colouring
• 60gm icing sugar

Method

1. Sift flour, cocoa powder, baking powder and salt. Set aside.
2. Using a electric whisk, cream butter and cream cheese together until light and fluffy.
3. Beat in egg till well combined. Beat in food colourings.
4. Add in sugar and flour mixture and beat briefly till well incorporated. Do not overheat.
5. Transfer dough into a clean plastic wrap and chill for at least 2 hours.
6. Place icing sugar in a small bowl.
7. Divide dough into 30 equal portions and roll each ball in icing sugar (or use a small ice-cream scoop). Place the coated dough onto a lined baking sheet. Bake in preheated oven at 180 deg cel for 15-20 min (depending on the size of the cookies) until firm. Cool completely on wire rack before storing in air-tight container for up to 3 days.

Recipe ref : chef-in-training.com

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat 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.

Christmas Meringue Cookies

Based on the meringue cookies I've did previously, I've modified the sweetness by reducing the sugar slightly. Absolutely love the christmasy look for this batch of meringue cookies! My family don't celebrate this festive holiday but I like to bake to have the feel for this coming happy holiday! 

This is how I painted the piping bag to create the spiral colour on the meringue 

Ingredient

• 2 egg whites
• 1/4 tsp cream of tartar
• 80gm fine sugar
• red & green food colourings
• edible confetti sprinkles for garnishing, optional

Method

1. Prepare 2 piping bags fitted with big star tips (2C, 2D ). With a paint brush, paint food colourings into each bag (refer to pic. above).
2. In a clean, dry bowl, beat egg whites & cream of tartar until foamy.
3. Add sugar gradually and beat till stiff peak formed.
4. Scoop half portion of the beaten meringue into each prepared piping bag.
5. Pipe the meringue onto 2 lined baking trays. Sprinkle edible confetti over if using.
6. Bake in preheated oven at 130 deg cel for 50 mins until the meringue is firm and dry to touch. Remove pan from oven. Peel the meringue off the baking sheet.
7. Store in air-tight container.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat 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.

Japanese Quinoa Salad

This is a healthy light lunch which I've prepared just for myself! :D The kids do eat quinoa but only when its mixed into their rice or porridge. I really like this salad as its packed with protein, fibre, iron, calcium etc....indeed a complete healthy meal to enjoy ^0^

Recipe ref : ifoodreal.com

Ingredient

Salad Dressing

• 3 tbsp lemon juice
• 3 tbsp light soy sauce, low sodium
• 2 tsp honey
• 1 tsp sesame oil
• 1 tbsp fresh ginger, grated
• 1 clove garlic, mashed

Salad

• 2 egg (cooked into omelette and sliced)
• 1 cup cooked red quinoa
• 1/4 cup Japanese cucumber, sliced
• 1/4 cup carrot, shredded
• 1/2 cup edamame beans, cooked and shelled
• 1 stalk spring onion, chopped
• 1 tbsp toasted sesame seeds

Method

1. Whisk dressing ingredients together and set aside to let the flavours develop.
2. Combine all the salad ingredients in a mixing bowl. Drizzle half of the dressing (remaining can be stored in fridge) and toss gently to mix. Serve immediately.

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Pumpkin Oat & Quinoa Granola

After finishing up my first batch of homemade granola, I could not wait to make another new batch to replenish it ^0^! Compare to the previous recipe, this particular Pumpkin Oat & Quinoa Granola is more nutty and less sweeter. I like the idea of coating the rolled oats with fresh pumpkin puree prior to baking. This is really a healthier and wholesome granola  compared to off-shelf ones which are loaded with sweeteners and other artificial flavourings!

Recipe modified from livingminnaly.com
Ingredient

• 3 cups old fashioned rolled oats
• 1/2 cup uncooked red quinoa, rinsed & patted dry (rinse in a fine strainer to get rid of the saponin)
• 1/2 cup pumpkin seeds
• 2 tbsp flax seeds
• 2 tbsp chia seeds
• 2 tbsp pumpkin pie spice blend (cinnamon, ginger, nutmeg, cloves, cardamon)
• 1/2 cup fresh pumpkin puree
• 2 tbsp rice bran oil
• 2 tbsp honey
• 3/4 cup dried cranberries
• 1/4 cup mini dark chocolate chips

Method

1. Combine oats quinoa, pumpkin seeds, flax seeds, chia seeds and spice blend in a large mixing bowl.
2. Combine pumpkin puree, oil and honey in another small bowl.
3. Stir in the wet mixture into the oat mixture and stir until thoroughly combined. Spread the granola mixture evenly on a lined baking sheet. (I separated into 2 batches)
4. Bake in preheated oven at 200 deg cel for 30-35 mins until golden brown and crisp.
5. Remove from oven and cool completely before mixing in the cranberries and chocolate chips. Transfer to an airtight container and store in fridge.

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Stuffed Zucchini with Ham & Mushrooms

Hmmm I usually saute zucchini with prawns or stew it,  never try eating zucchini this way by stuffing it with other ingredients and bake it prior to serving :) It tasted refreshing and juicy with the cheesy savoury topping. This is not my kids kind of food so I polished down two whole stuffed zucchini as my lunch ^0^ The balanced can be warm up later in oven when I feel hungry again ;P

Recipe ref : simplyrecipes.com

• 2 medium sized zucchini 
• 2 tbsp butter, divided
• 1/2 cup finely chopped onion
• 200gm fresh mushroom, thinly sliced
• 1/4 cup finely chopped ham
• 1 tsp chopped parsley
• 1/2 tsp Worcestershire sauce
• 1/4 tsp chilli flakes
• salt & pepper to taste
• 1/4 cup bread crumbs
• 1 heap tbsp Parmesan cheese powder

Method

1. Wash & scrub the zucchini, split each in half lengthwise. Scoop out the seeds and pulp. Steam the zucchini halves until almost tender for about 10 mins. 
2. While the zucchini is steaming, melt 1 tbsp butter in a pan. Add onions and sliced mushrooms, saute till soft and fragrant. 
3. Stir in ham, parsley and seasoning. Fill the steamed zucchini shells with the mushroom stuffings.
4. Mix bread crumbs and cheese together. Sprinkle it over  the stuffed zucchini. Melt 1 tbsp butter and drizzle over the bread crumbs.
5. Bake in preheated oven at 200 deg cel for 25 mins until golden brown and heated through.

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Zucchini Noodle

Noodle made from fresh zucchini? How interesting! I'm actually browsing on the web to find ways to use up my zucchini and discover this interesting method of cooking :D

Pumpkin, Mushroom Zucchini "Pasta"

Ingredient (1 serving)

• 1 cup softened zucchini noodle (refer to instructions below)
• 2 cloves garlic, minced
• 3/4 cup diced pumpkin
• 6 small fresh mushroom
• 1/4 tsp dried thyme
• salt & pepper to taste
• truffle oil for drizzling
• toasted pecans for garnishing

Method

1. Heat 1 tbsp olive oil in pan. Saute garlic till fragrant.
2. Add in pumpkin and fry for 5 mins until brown at the edge.
3. Stir in mushroom and dried thyme, fry for 1 min. Add in 1-2 tbsp of water.
4. Add in zucchini noodle, salt & pepper and toss to mix well. 
5. Dish up, drizzle over some truffle oil and garnish with toasted chopped pecans, serve immediately.

Chinese Style Zucchini "Noodle" Soup -  I've prepared another soupy "noodle" as I happened to be boiling some mixed squash soup for lunch. I've reserved some of the soup, add in some egg tofu, fresh shiitake mushroom, crabstick. Add in the zucchini "noodle" and boil briefly. Top with a soft boiled egg, a bowl of hearty zucchini " noodle" soup ready for the kid's dinner :) Phew.... glad that they enjoyed this healthy "noodle" soup dish.

Fresh zucchini

Another useful kitchen gadget for slicing thick strands :D

It does resembles noodle ^0^

How to create Zucchini Noodle?

1. Peel and julienne the zucchini lengthwise into long thin strands. Slice just until you reach the seeds in the middle then stop. Separate the strands.
2. Place the julienned zucchini in a colander and toss with some salt. Set aside for 30 mins to remove excess water.
3. Rinse with running water and drain well. Gently squeeze to remove excess liquid. 
4. Place in fridge, uncover, for 1 hour to dry up the strands further.
5. Use as required.

This is how it looks after removing the excess liquid

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.