Monday, February 23, 2015

Banana Cookies 香蕉餅乾

Banana Cookies 香蕉餅乾
(Recipe adapted from Carol)

50g banana, mashed 
20g vegetable oil
100g plain flour
25g sugar
chocolate rice

1. Mix mashed banana with oil.
2. Sift flour into a mixing bowl & add in sugar.
3. Pour (1) into (2) & knead until a dough is formed.
4. Divide dough into small balls. Press the balls flat & sprinkle chocolate rice on top.
5. Bake in a preheated oven @ 160 at 20mins.

Tuesday, February 17, 2015

Cashew Nut Cookies

Cashew Nut Cookies
(Recipe adapted & slightly modify from All About Kueh & Pastries

150g unsalted butter
180g sugar
1 tsp rum
1 egg
¼ tsp salt
200g plain flour
½ tsp baking powder
200g roasted cashew nuts (half grind till powder & half diced cashew nuts)

1. Whisk butter & sugar till pale & fluffy. Add egg, rum & salt & mix till combined. 
2. Sift flour & baking powder in a bowl. Add roasted cashew nuts & mix till even. 
3. Add (2) into (1) & knead lightly to form a soft dough. 
4. Roll into balls 10g each & top with half cashew nut.
5. Bake at 170°C for 20 minutes.


Friday, February 13, 2015

For My Valentine...

Matcha Azuki Chiffon Cake  
(recipe adapted from Cuisine Paradise  

5 egg yolks
20g sugar 
50g milk
100g Azuki Bean, drained well
40ml oil
10g matcha powder
70g plain flour

5 egg whites
80g sugar

1. Beat egg yolks & sugar. Add in oil & milk till combined.
2. Sift flour & matcha powder & whisk till no trace of flour found.
3. Using a whisk, gently stir in azuki bean till well mixed. Set aside. 
4. Beat egg whites till frothy, slowly add in sugar & beat till stiff peaks.
5. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batter in 3 batches till no trace of whites & the mixture are well combined.
6. Pour batter into chiffon mold & bake in a preheated oven @ 160C for 40mins.

Wednesday, February 11, 2015

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. 

I was invited to have a up close & personal evening at TOTT with Loaf celebrity Chef, Sean Armstrong where he used his Loaf products to whip up some tasty home-cooked delights. I am truly amazed by Chef Armstrong’s cooking skills, he actually whipped up four easy & yet mouth-watering dishes within an hour. I dared to say that the taste & presentation of his dishes are even better than some restaurants!


He put up “Walnut, Fig & Parmesan Crusted Chicken” as his main course. Loaf’s Walnut & Fig Sourdough were used here as the crumbs to coat the chicken breasts before pan fried till golden brown on both sides. He then laid sliced buffalo mozzarella & prosciutto on a piece of chicken breast & covered another piece of chicken on top to form a chicken sandwich. They were then further cooked in oven for another 10mins.
Chef Armstrong drizzle some Balsamic sauce over the chicken
Don’t the chicken appeared alluring ;P

Next he used Loaf’s Ciabatta to create another brilliant side dish called "Truffle Stuffed Volcanic  Ciabatta”. Mascarpone cheese was mixed with parmesan cheese, truffle oil & seasonings before piped into the bread. These bread were then baked under a high heat of 2000C. Noticed how the cheese oozed out of the bread? This is indeed very addictive & I reckoned that you simply can’t stop after eating one!

Chef Armstrong came up with 2 desserts, “Rhubarb & Chocolate Fool” & “Grilled Lemon Loaf with blueberry compote, mascarpone & mint sugar”


“Rhubarb & Chocolate Fool” used Loaf’s Threesome chocolate cake & transformed them into salivating dessert. It was paired with rhubarb (cooked in orange juice), whipped yoghurt cream & finally drizzled with Butterscotch sauce. There was a well balance of sweetness from the cake & tart from the rhubarb & whipped yoghurt cream.  

Not hard to guess the ingredients of the second desserts, “Grilled Lemon Loaf with blueberry compote, mascarpone & mint sugar”.  He simply used Loaf’s perfect Lemon Cake & char-grilled on both sides of cake. Pairing with blueberry compote (cooked in red wine!), a spoon of mascarpone & generous sprinkle with the mint sugar. This is my first time seeing cakes being char-grilled, it looked really pretty with the grilled marks =) I love the mint sugar as well, very refreshing taste as you bite into the mint!

Salivating at Chef Armstrong’s creations? Do hop over to check out on more of his recipes. I would like to take this opportunity to thank Priscilla, Farah & Ola from Mutant communications for the invite to this fabulous event with Chef Armstrong. I did learn a few tips from him & is looking forward to any future events.

Monday, February 9, 2015

Peanut Cookies

Peanut Cookies
(Recipe adapted & modified slightly from Nasi Lemak Lover

3 cups roasted & skinned peanuts
3 cups plain flour
1 cup sugar
1/4 tsp salt

3/4 cup olive oil


1. In a food processor, add peanuts, sugar, flour, salt & grind them till smooth.
2. Add in oil slowly & knead to form a soft & smooth dough.
3. Pinch dough & weigh 10g each, roll to ball size & place on a lined baking tray, topped with a halved peanut.
4. Bake at a preheated oven @ 170C for 20mins.

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

"My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" 

Thursday, February 5, 2015

Almond Cookies

Almond Cookies
(Recipe adapted & modified slightly from Alan Ooi

100g whole almonds (I roast my own almonds & grind 50g into ground almonds & 50g diced almond)
150g plain flour
80g icing sugar
3/4tsp baking powder
3/4tsp baking soda
100ml olive oil
1/2 Tbsp rum
1. In a large bowl, sift flour, sugar, baking powder & soda. Add in ground & diced almonds.
2. Add in oil & rum slowly & knead to form a soft & smooth dough.
3. Pinch dough & weigh 10g each, roll to ball size & place on a lined baking tray, sprinkle with extra ground almonds on top.
4. Bake at a preheated oven @ 170C for 15mins.

hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

 Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

Sunday, February 1, 2015

Nutella Yoghurt Doughnuts

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

Nutella Yoghurt Doughnuts  
(recipe adapted fr I Love.I Cook.I Bake)  

110g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
40g Liv salted butter, soften at room temperature
3 Tbsp Nutella spread
60g sugar
1 egg, lightly beaten
1/2 tsp Rum
1/2 cup plain, non-fat yogurt  

1. Sift together flour, baking powder & baking soda. Set aside.
2. Mix together yoghurt & rum.
3. Beat butter & nutella. Gradually add in sugar & beat on high speed for 3mins.
4. Add in the egg slowly.
5. On low speed, beat in flour & yoghurt mixture in 3 additions.
6. Pour batter into into the pan. Bake in a preheated oven @ 160C for 15mins.