Wednesday, December 17, 2014

Ready for Christmas?


Cookie Dough
(recipe adapted from Fong's Kitchen Journal)
 
Ingredients:
70g Liv salted butter, soften at room temperature
50g icing sugar
1/2 beaten egg
130g plain flour + 1/4 tsp baking powder (sifted)
10g milk powder
1/2 tsp vanilla extract
2 tsp orange/lemon zests

Method:
1. Cream butter & icing sugar till light & creamy.  Add in beaten egg, vanilla extract & zests, beat well.  Mix in the plain flour, baking powder & milk powder to form a dough.

2. Wrap dough with clingwrap & chill in the fridge for an hour.

3. Roll the dough between two pieces of baking paper & cut cookies to desired shapes. 

4. Bake the cookies in a preheated oven of 180C for 20mins.  Cool completely before decoration.


I am submitting my post to "My Treasured Recipes #4 - Ho Ho Ho, Its Christmas (Dec 2014)" hosted by Miss B Everybody Eats Well In Flanders & co-host by Charmaine of Mimi Bakery House

Sunday, December 14, 2014

Christmas Workshop

 My demonstration on Reindeer patterned logcake using pastel colours

 
 Sample time! =)

I would like to take this opportunity to thank all the lovely ladies for attending this workshop. It's nice meeting you all! 

This is done by one of the participants. Very pretty isn't it? =)

Saturday, December 13, 2014

Mini Blueberry Cheesecakes


Blueberry Cheesecake
Ingredients:
250g cream cheese
150g yoghurt + fresh blueberries (blend to become puree)
2 eggs, separated
2 Tbsp sugar
8 pieces Oreo biscuits

Method:
1. Remove the cream fillings inside oreo. Place a piece of oreo into the cupcake liner.

2. With a mixer, beat egg whites until frothy, add sugar & continue to beat until soft peaks.

3. Cream cream cheese on low speed until smooth, add in blueberry puree & egg yolks. Continue to beat on low speed until well combined. Fold in egg whites.

4. Spoon (3) into prepared paper cups. Bake in a preheated oven @ 100degrees for 30 minutes in a waterbath.

5. Cool completely before chilling.

Sunday, December 7, 2014

Matcha Doughnuts


Matcha Doughnuts 
(Recipe adapted & modify slightly from Cuisine Paradise)
 
Ingredients : 
95g plain flour
25g sugar
1/2 tsp baking powder
1 Tbsp matcha powder
60g egg, beaten
80g milk
40g Liv butter, melted

Method:
1. Whisk flour, sugar, baking powder & matcha powder in a large mixing bowl till combined.
2. Add in beaten egg, milk & melted butter then whisk till batter is free of lumps. 

3. Spoon mixture into pipping bag, snap off the tip & pipe into prepared trays.
4. Bake in preheated oven @ 180C for 10mins.


Monday, December 1, 2014

Cocoa Butter Cake

  This post is sponsored by LIV butter. Try a Liv butter today! 


Cocoa Butter Cake  
(Recipe adapted & modify slightly from Nasi Lemak Lover) 

Ingredients:
250g Liv salted butter
160g sugar
4 eggs
250g plain flour
2 tsp double action baking powder
5 Tbsp Orange Cointreau
2 Tbsp cocoa powder + 1 tsp coffee powder +3 Tbsp hot water

Method:
1. Sift plain flour & baking powder in a bowl.
2. Beat butter & sugar until pale & fluffy.
3. Add in egg one at a time & mix well.
4. Fold in flour & Conitreau, combine well.
5. Mix ½ portion of cake batter with cocoa mixture.
6. Alternate original & cocoa cake batter into cake tin.
7. Bake in a preheated oven at 160C for 50mins.

Thursday, November 27, 2014

Loaf Singapore


Loaf is the brainchild of celebrity chef Sean Armstrong. His vision of producing high quality handcrafted breads & baked goods led to the opening of Loaf bakery in Auckland, New Zealand in 2004. 

 
Loaf’s unique style, great service and delicious products rapidly grew the brand’s popularity. It has now supplies thousands of loaves & specialty cakes every week to restaurants, food stores & cafes across New Zealand, Hong Kong & Singapore.
 
 

Loaf has recently launched its delicious sweet range across many of Singapore’s Cold Storage, NTUC Fairprice, Market Place outlets & Cheers. Being Halal certified, Loaf only uses natural flavours & ingredients. Thanks to Loaf & mutant communications for giving me the opportunity to try out these mouth watering mini bites.

Frankly speaking, I am not a sweet tooth person but I find the level of sweetness in their products just to my liking! Besides that, I also love their pretty packing. Each pack (Mini Loaf bites, 120g) consists of 6 bite sized pieces. I can’t simply stop after I popped the first bite into my mouth! 

These are the few treats that I had tried.
 
Rocky road Bites - A delicious gluten-free treat, the classic rocky road includes perfectly toasted nuts, soft marshmallows, chewy fruit jubes with loads of chocolate. 
Cranberry Pistachio Bites- A classic muesli slice with a twist! Bursting with cranberries, toasted pistachios and honey, the cranberry and pistachio mini bites will have you wanting more.
   
Brownie Bites- Ultra decadent brownie. Tastes so much like fudge that one piece packs as much flavor as candy – without being over indulgent.

Chef Sean is coming to Singapore soon. I can’t wait to meet him & looking forward to understand his vision for food.

Monday, November 24, 2014

Tomato Rice


Ingredients
2 cups rice
1 cup water
2 medium tomato
broccoli cut to florets
2 cheese sausages, sliced
Liv salted butter, cut into cubes
salt & pepper
Anchovies 

Method:
1. Rinse rice & add water into rice cooker. Add salt & pepper into it, mix well.
2. Remove tomato stem & make a criss cross slit on the bottom side of the tomato. Place it into the centre of rice cooker.
3. Add in the broccoli & cheese sausages. Add butter cubes & cook the rice.
4. While waiting for the rice to get cooked, fry some anchovies.
5. When the rice is cooked, mash tomato with a rice paddle & toss well. Top the rice with anchovies & serve immediately.