Steamed Cheddar Cheese Cake

I've done a few steamed cakes before and so far quite satisfied with the results :D Unlike steamed huat kueh, this steamed cake does not taste like 'kueh' at all! The mixing method is the same as like baking a normal butter cake, just that instead of baking it you steamed the cake that's all. I find that steamed cake usually taste lighter and less oilier compared to bake version.

Recipe adapted from 'Magic Steamed Cake' by Alex Goh
Ingredient

• 3 eggs
• 100gm sugar
• 4 slices cheddar cheese
• 125gm milk
• 80gm unsalted butter
• 220gm flour
• 1 tbsp double action baking powder
• 1/2 tbsp parmesan cheese

Method

1. Dissolve cheddar cheese, milk & butter over double boiler. Cool down slightly.
2. With a electric whisk, beat eggs and sugar until thick & fluffy.
3. Whisk in cheese mixture until well blended.
4. Sift in flour and baking powder and fold till combined.
5. Pour batter into a lined 8" round pan. Steam over preheated steamer on medium heat for 30mins. Cool down in pan for 10 mins before unmoulding. Cool completely on wire rack. Best serve within 3 days. Optional : At the last 5 mins of the steaming process, sprinkle some grated cheddar cheese over the top and continue the steaming.

I'm submitting this your post to Aspiring Bakers #25 - Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well in Flander 

Durian Cheesecake

This is baked 2 weeks ago! >o< Oooooo so flavourful & sinful cheesecake with the combination of durian puree & cream cheese!!

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Recipe modified from 'Baking Code' by Alex Goh
Ingredient

• 200gm milk
• 120gm durian puree
• 60gm butter
• 250gm cream cheese
• 60gm plain flour
• 40gm corn flour
• 4 egg yolks
• 1 tsp vanilla essence
• 4 egg whites
• 1/4 tsp cream of tartar
• 100gm sugar

Method

1. Simmer milk, durian puree & butter until butter is well dissolved. Strain mixture.
2. Combine durian butter mixture with cream cheese and double-boiled till mixture is thick and smooth. Cool down slightly.
3. Sift in flour into cream cheese mixture and beat in egg yolks until evenly blended.
4. In a clean, dry bowl, beat egg whites and cream of tartar till foamy. Beat in sugar gradually till stiff peak formed. Fold in 1/3 meringue into step (3) evenly.
5. Fold in batter into balanced meringue and mix evenly.
6. Pour batter into a lined 8" pan (wrap based with foil to prevent water from sipping in) and water bake in preheated oven at 160 deg cel for 1.5 - 2hrs (depends on the pan size used, smaller pan shorter baking time) or until set and golden brown.

Strawberry Jellyhearts Cheesecake

One of my to-do item on my list ^-^ Finally got chance to do it!! Early celebration for Happy Valentines' 2012?? no....just to make this cake to mark this coming occasion and my boy was so eager to try this cake when he saw it :D and took 2 slices at one go...this cheesecake is pretty to look at but I do not really like the cheese layer, find it to firm for my liking.

Recipe adapted from Happy Home Baking
Ingredients
base:

• 120gm digestive biscuits, processed into fine crumbs
• 45gm melted butter
  

filling:

• 250gm cream cheese, soften at room temperature
• 50gm icing sugar,sifted
• 1 tbsp gelatin powder
• 40ml boiling water
• 1 tsp vanilla essence
• 1 box Jelly crystal (strawberry flavour)
• 1 cup boiling water
• 1 cup cold water
  

Some strawberries, cut into heart shapes

Method

1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 30 minutes.
2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.
3. With an electric mixer, beat cream cheese , icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.
4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill for at least 3 to 4 hours.
5. Dissolve the jelly crystal in the cup of boiling water, followed by the cold water. Pour the jelly on the cheese mixture. Let it set before removing from the cake tin.

Eggnog Cheesecake

Rich & creamy cheesecake with subtle taste of spices & alcohol! I never tasted a real Eggnog but I know is usually consume during the Christmas seasons :D

Recipe adapted 'The Temptations of Cheesecakes"
Ingredient

Base:

• 130g digestive biscuit crumbs
• 60g melted butter

Filling :

• 500gm cream cheese
• 100gm sugar
• 3 egg yolks
• 125ml fresh cream
• 2 tbsp rum
• 1 tbsp brandy
• 1/2 tsp vanilla essence
• 1/4 tsp ground nutmeg
• 200ml sour cream
• 50gm sugar
• 1/2 tsp ground cinnamon

Method

1. Combine biscuits crumbs with melted butter and press into the base of a 8" loose based cake pan. Chill for 30mins.
2. Using a electric whisk, beat cream cheese & sugar until smooth and creamy.
3. Beat in egg yolk until evenly combined.
4. Beat in fresh cream, rum, brandy, vanilla essence & ground nutmeg till evenly mixed.
5. Pour mixture over cookie base and water-bathe bake (wrap base of cake pan with foil to prevent water from sipping in) at preheated oven at 180 deg cel for 1 hour. Remove from oven and cool for 30mins.
6. Using a manual whisk, beat sour cream, sugar & ground cinnamon till sugar dissolves.
7. Pour topping over cheesecake and bake at preheated oven at 160 deg cel for 12mins. Remove from oven and cool completely. Chill the whole cake without unmoulding.
   

I'm submitting this recipe to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

Banana & Cheese Cake

In love with stir & bake cakes! Does not need to worry overbeating or underbeating the batter, just stir & fold then send into oven, still giving great delicious tasty cakes :D

Recipe adapted from Kevin Chai's Easy Stir & Bake Cakes
Ingredient
Base Layer

• 160gm cream cheese
• 80gm butter
• 80gm sugar
• 2 eggs, lightly beaten
• 100gm plain flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda

Top Layer

• 80gm butter
• 80gm sugar
• 2 eggs, lightly beaten
• 1/4 tsp salt
• 200gm bananas, mashed
• 80gm plain flour
• 10gm valhorna cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda

Method

1. Base Layer : Dissolve cream cheese, butter & sugar over a pot of simmering water until smooth. Remove from heat. Stir in beaten eggs.
2. Sift flour, baking powder & baking soda. Fold into cheese mixture.
3. Pour batter into a lined 7" square pan and bake in preheated oven at 160 deg cel for 20mins.
4. Top Layer : Dissolve butter & sugar over a pot of simmering water. Remove from heat. Stir in beaten eggs, salt & mashed bananas.
5. Sift flour, baking powder & baking soda. Fold into egg mixture.
6. Pour batter over cheese layer. Continue to bake for another 30mins. Cool in pan for 10mins before unmoulding. Cool completely on wire rack before slicing.
   

Carrot & Pineapple Cake

Another month's time will be my boy 5th birthday! This year I will let him celebrate with his classmate as we will be away for whole of November :D I ask my boy what cake he wants and he told he do not want chocolate cake >.< So I chose a simple cake recipe and test out for its taste and texture.

trial bake in a cupcases with cream cheese frosting & edible pooh bear image

a 4" round cake with cream cheese frosting, given this cake to a friend :D

Ingredient (12 cupcakes & 4" round cake)

• 300gm plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 250gm bananas, before peeling (mashed)
  
• 120gm light brown sugar
• 3 eggs, lightly beaten
• 175ml corn oil
• 175gm carrot, before peeling (grated)
• 2 pineapple rings, chopped
• 50gm walnut (I omit this)

Cheese Frosting :

• 200gm cream cheese
• 50gm butter
• 75gm icing sugar, sift5d
• 4 tsp lemon juice

Method

1. Sift flour, baking powder, baking soda and salt in a large bowl. Make a well in the centre.
2. Add bananas, sugar, eggs & corn oil. Stir with a wooden spoon till combine.
3. Fold in carrots, pineapples & walnuts.
4. Pour batter into a lined 9" round pan and bake in preheated oven at 160 deg cel for 1 hr or until a skewer inserted comes out clean. Cool in pan for 10mins before unmoulding and turn out on a wire rack to cool completely before icing.
5. Beat cream cheese, butter & icing sugar till smooth. Beat in lemon juice to get a smooth & spreadable mixture. Frost cake as desired.
   

Nutty Cheese Bar

Recipe modifie from 茄子
Ingredient
Base

• 90gm digestive biscuit
• 40gm butter, melted

1. Crush biscuit till fine and combine with melted butter. Press into a 6" square pan, and bake in preheated oven for 130 deg cel for 8mins.

Filling

• 150gm cream cheese
• 30gm sugar
• 32gm beaten egg
• 20gm top flour
• 65gm plain yoghurt
• some raisins & cranberries
  
• 15gm each of walnut, almond, pistachio (bake in preheated oven at 160 deg cel for 5mins)
  

Method

1. Beat cream cheese and sugar till light.
2. Beat in egg and yoghurt till combine.
3. Fold in cake flour till batter is free of lumps.
4. Sprinkle raisins over baked cookie base. Spread cheese mixture over.
5. Arrange nuts & cranberries evenly over cheese mixture.
6. Bake in preheated oven at 160 deg cel for 30 mins.
7. Cool completely and chill in fridge for at least 5hrs before slicing.

Prawn & Salmon Pizza

My last portion of dough which I've kept in fridge for 3 days!! Just pile on the ingredients I have on hands :D :D homemade tomato sauce, mozzeralla / edam cheese, prawns & salmon...

Cucumber Corn Squares

Ingredient

• 2 cups grated cucumber (2 cucumbers, peel & remove seeds before grating)
• 1 large onion, finely slice
• 380gm sweet corn kernels
• 1 cup grated cheddar cheese
• 125gm self-raising flour, sifted
• 4 eggs, lightly beaten
• 125ml milk
• salt & pepper to taste

Method

1. Combine cucumber, onion, corn, cheese & flour in a large bowl, mix well.
2. Stir in eggs, milk, salt & pepper.
3. Pour batter into a lined 8" square pan and bake in preheated oven at 200 deg cel for 40mins or until set & golden brown.
4. Cut into squares, serve warm or cold.
   

Zucchini Cakes- Revisited

This time round using yellow zucchini and grated cheddar cheese instead :) I reduce the cheese to 2/3 cup instead of 1 cup therefore it is not as cheesy as the first time I've made...

Recipe Link

Baked Brinjal, Zucchini wif Mushrooms

A fast & simple way to make use of balanced pasta sauce :)


Ingredients

• Brinjal, sliced thinly
• Yellow Zucchini, sliced thinly
• Fresh Shitake Mushroom, sliced thinly
• Olive oil
• Dolmio Pasta Sauce Tomato, Onion & Roast Garlic
  
• Shredded Cheddar Cheese
  

Method : Layer brinjal in a baking dish, drizzle some olive oil over, spread some pasta sauce over, layer shitake mushroom over, drizzle with some olive oil, spread with pasta sauce, layer zucchini over, drizzle olive oil and spread some pasta sauce. Top with a thick layer of shredded cheddar cheese. Bake in preheated oven at 200 deg cel for 25mins until golden brown. Serve hot.

Ham & Cheese Quiche

Quiche making have been pending quite long in my to-do list!! To simplify the process, I've used frozen pastry puff (an idea from a Mummy) instead of making pastry base from scratch. I've also subsituted the cream with milk & melted butter...my son gives thumbs up for this cute little pie ^-^

Ingredients (16 small pie)

• 1 pkt frozen puff pastry, thawed
  
• 1 cup diced ham
• 1 cup shredded Cheddar cheese
• 1/2 minced onion
• 4 eggs
• 200ml milk
  
• 25gm unsalted butter, melted
  
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Method

1. Roll out puff pastry on a lightly floured surface and cut into rounds to fit foil mould. (depends on the size of the foil mould)
   
2. Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, milk, butter, salt and pepper. Pour into shells.
   
3. Bake in preheated oven at 200 deg cel for 2o mins or until puffed & golden brown.

Spinach & Egg Tart

Prepared this tart in the morning, hopefully my boy will eat this for lunch. These few days I've not been feeling well, so could only prepare simple meals for him which is fish porridge :P The original recipe uses ricotta cheese, but when I saw a tub of 250gm cheese costing $8 plus, I think twice of buying that!! I decided to use another low fat cheese which is cottage cheese and much cheaper also, $3 plus for 200gm :)

Ingredient

• 600gm baby spinach
• 400gm cottage cheese
• 4 eggs, lightly beaten
• 1/2 tsp ground nutmeg
• 10gm fresh parsley, chopped
• 10gm fresh mint, chopped
• 1/2 tsp dried dill
• 8 cherry tomatoes, halved
• olive oil
• salt & pepper to taste
  

Method

1. Trim baby spinach & wash thoroughly. Boil spinach until tender, drain away water. Squeeze out excess water & pat dry, chop coarsely.
2. Toss cherry tomatoes with some olive oil and pinch of salt.
3. Combine spinach, herbs, eggs, cheese, pepper & 1 tsp salt in a mixing bowl. Mix well.
4. Line the sides & bottom of a 8" square pan. Pour mixture into the pan. Arrange tomatoes on top cut side up.
5. Bake in preheated oven at 160 deg cel for 1 hr 10mins . Stand in pan for 10mins before unmoulding. Cut & serve warm.

...end of the day....my boy finished the portion I served him except that he picked out the tomatoes! he even requested to bring some to school tomorrow! :)

Zucchini Cakes

By chance discover this blog Food-4-Tots which features great recipes suitable for toddlers! These zucchini cakes indeed simple to make & delicious also!

Ingredients

• 2 zucchini
• 1 tbsp minced garlic
• 1 cup breadcrumbs
• 1 cup Parmesan cheese
• 2-3 eggs
• salt
• freshly ground black pepper
  

Methods

1. Wash and cut the ends off of the zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
2. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), egg (add 2 eggs first, if mixture too dry then add the 3rd egg) and salt and pepper to taste. Stir with a fork until well mixed.
3. Heat some oil in a skillet. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about 2 minutes, turn the cakes over (they should be a nice golden-brown) and cook on the other side until done (about 2-3 minutes)

Cheese & Ham Puffs

Prepared this simple finger food for my son's school year party. The puffs taste so awfully great that I could not stop popping them into my mouth!

Ingredient (makes approx 50 small puffs)

• 125ml milk
• 1 egg, lightly beaten
• 250gm cheddar cheese, coarsely grated
• 4 slices ham, finely diced
  
• 300gm onion, finely chopped
• 150gm self-raising flour

Method

1. Combine milk & egg in a mixing bowl. Add remaining ingredients and mix well with a wooden spoon.
2. Drop rounded teaspoon of mixture onto lined baking sheet. Baked in preheated oven at 200 deg cel for 20mins or until golden brown.

Seafood Baked Rice

With some leftover tomato rice I've cooked yesterday, prepare this baked rice for today's lunch :) Hubby do not take prawns, so I've prepared a separate portion, with fish fillet, squid & button mushroom for him.

I find the rice is not salty enough, so I added more seasoning (salt, italian herbs, olive oil, Worcestershire sauce) to the seafood ingredient. Firstly place the seafood evenly on top of the rice and sprinkle generously amount of mozzarella cheese, follow then bake in preheated oven at 200 deg cel for 30mins till cheese is golden brown.

Cheese Chiffon

Ingredient

• 3 slices cheese
• 20ml oil
• 30ml milk
• 2 egg yolks
• 40gm castor sugar
• 40gm plain flour
• 2 egg whites
• 1/4 tsp cream of tartar

Method

1. Doubleboil cheese slices, oil & milk over hot water till mixture dissolves. Cool slightly. Beat in egg yolks & 20gm sugar. Fold in flour.
2. Beat eggs whites & cream of tartar till soft peak forms. Gradually add in 20gm sugar and beat on high speed until stiff peak form.
3. Fold in 1/3 of the white form into cheese mixture. Mix evenly. Pour the mixture into the balance egg white foam and fold gently till mixed.
4. Pour batter into ungreased tube pan (3 minis or 6in tube pan). Baked in preheated oven at 180 deg cel for 20-25mins (minis), 30-35mins (6in).
5. Remove from oven and invert cake till completely cooled before unmoulding.