Archive for June, 2008

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Coconut Orange Cake

June 16, 2008

15/06/2008

Happy Fathers’ Day
*clap* to all the fathers out there! 😀

Coconut Orange Cake

woke up at 6am to make this cake, managed to complete the baking and assembling process just in time for breakfast. (^^,) Spotted this <<recipe>> sometime back on Pamela‘s Blog, love the idea of coconut and orange~ *drool* i’m sure it will be a hit with my parents. I immediately decided to make this on Father’s day, bookmarked the recipe and waited for the day to arrive! 😛

Pamela shared 2 method to make this cake, i opt for the 1st method, which produced, light, moist and fluffy cake. Instead of the frosting, i replace it with coconut ganache recipe taken from The Australian woman’s weekly which i have been wanting to try. Sliced the cake into 2 layers, ganache was spread on the cake, in between the layers and top off with some fresh grated coconut.

Ingredients:

Cake:
2 eggs
125g butter (softened)
50g dried schredded coconut
250g sugar
180g self raising flour
1 tbsp orange zest
250ml milk

Coconut Ganache:
70ml Coconut Cream
180g white chocolate
1 tsp Orange zest

Grated Coconut (toppings)
Blackcurrent Preserve (optional)
Steps:

  1. Separate the egg white and egg yolk.
  2. Beat the egg yolk, softened butter and sugar together in a big bowl till it is creamy and fluffy.
  3. Stir in the grated orange peel and the shredded coconut and then add in the flour.
  4. Pour in the milk and stir till combined.
  5. Beat the egg white until stiff peaks formed. Fold it into the mixture till combined.
  6. Bake it for about 60 minutes until the wooden stick comes out clean.
  7. Leave it to cool for 10 minutes before turning it out on the wire rack.
  8. Coconut ganache: Over a double boiler, melt and combine all the ingredients, till smooth consistency reached.
  9. Once the cake is of room temperature, Spread coconut ganache and decorate as desired.

Verdict?
I reduced the sugar called for in the cake by 1/2, as i’m using the ganache which i’m sure will be pretty sweet and also replaced the dried shredded coconut called for with fresh grated coconut. My family loved the cake! But i find the ganache itself too sweet for my liking~ =X the cake was delicious~ before the spreading of the ganache, the cake itself was light and soft, after the ganache sandwich in between the layers, it kind of makes the cake wet. =( bad choice of frosting by me! But i’m sure plain undecorated version makes really good tea cake. 😀 Thanks Pamela! wonderful recipe! Kept a quarter of the cake in the fridge, due to the ganache the cake hardens quite abit in the fridge, therefore, it will be better to consume it, within the same day it is being assembled.

– .: Baker Lee :.

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Cranberry Cupcakes

June 14, 2008

This recipe was kindly shared by Gina of Kitchen Capers. Lovely recipe! simple and delicious! 😀 it is kind of a cross between butter cake and sponge cake, soft and moist. The yogurt really enhances and brings out the flavor of the cranberries. Flavorful even with 1 main component! i’m surprised by how good these are!

When i removed these from the oven, i was initially worried that these might be dry, dense and too firmly packed judging from their outer appearance! But surprisingly, they are not! Check out the texture of these babies! it is really soft and moist!

Ingredients: (12 cupcakes)
110g butter
200g castor sugar
200g plain flour
1 tsp baking powder
100g dried cranberries
200ml plain white yoghurt
2 eggs
1 tsp vanilla essence
1 tbsp melted margarine(for brushing on cupcake tray)

Steps:

  1. Preheat Oven to 175 Degree C. Brush muffin tray with melted margarine or line with paper liners.
  2. In a small bowl, Mix together yogurt and cranberries. Allow it to rest for 30mins at room temperature.
  3. Cream butter and sugar till light and pale in color.
  4. Add eggs, one at a time.
  5. Add in Vanilla Essence
  6. Stir in yogurt and cranberries mixture.
  7. Fold in sifted flour/baking powder till well combined.
  8. Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.

Verdict?
KEEPER!! love it! am so gonna make it again and again with other dried fruits. 😛 I reduced the sugar amount called for to 120g, and it tasted just right for me. It is a personal preference, depending on your “tolerance level” for sweet stuffs 😛 the only yogurt i had in my fridge at that moment was aloe vera yogurt! but it still turns out wonderful! Instead of plain white yogurt i am sure other fruit based yogurt will work well too, but however, u will most probably get a mixture of flavors.

– .: Baker Lee :.

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Mixed Rice – BiBimBap

June 7, 2008

Been very much into Korean Cuisine recently, bought a couple of Korean condiments and was pretty determined to make good use of them 😛 Let’s take a look at one of them…. yes, the hot pepper paste, commonly used in whipping up Korean cuisine.

For today’s lunch, i decided to whip up the famous and popular BiBimBap (^.^V) Both Ling and Fei made this previously and finally it is my turn to try it out! 😀

BiBimBap literally means mixed or stirred rice, it is actually a bowl of white rice, topped with vegetables, meat, egg and hot pepper paste. All these ingredients are mixed together before eating. One can choose to add any kind of vegetables according to their liking, be it cucumber, zucchini, radish, spinach, carrots, mushrooms, sprouts…. etc. They are normally sautéed and seasoned before being plated into BiBimBap.

I decided to make a vegetarian version of this, with simple ingredients like Enoki mushrooms, carrots, sweet corn, cucumber and egg. I actually love the stone pot version of BiBimBap, known as Dolsot BiBimBap. Rice at the based on the stone pot will be lightly burnt and crispy. *drool* and when mixed together with the other ingredients it brings about a wonderful experience with those crispy bits! With no stone pot at home, the closest i could find was a claypot! 😛


This is really one of the Super, duper, easy and fast meals! Traditionally, the vegetables are to be sautéed, but I simply just steamed the mushrooms and sweet corn, fried an egg, arrange them in the claypot, heat the claypot up, mix in hot pepper paste and TADA! Dolsot BiBimBap. 😛

For more traditional recipes, do drop by <Maangchi> and <Kevin> ! They have wonderful recipes to share. 🙂

– .: Amanda :.

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Granny Boyd’s Biscuits

June 7, 2008

While waiting for Nigella’s Sweet and Salty Peanut Biscuits to bake in the oven, i flipped through her book and spotted this!

GRANNY BOYD’S BISCUITS

The recipe for these biscuits was given to me, at mu insistent request, by my editor, Eugenie Boyd. I don’t think there is a more chic accompaniment to a tub of good vanilla ice cream: they’re sturdy – in shape and form like Bendick’s Bittermints – dark, smoky and melting.

– Nigella Lawson

Nigella’s comments on this recipe convinced me to try it out! 😛 and i am really glad that i did!

Ingredients:

300g Self-Raising Flour
30g Cocoa Powder
250g Unsalted Butter (room temperature)
125g Caster Sugar

Steps:

  1. Preheat the oven to 170 degrees C.
  2. Sieve Flour and Cocoa Powder and set it aside.
  3. Cream butter and sugar till light and pale in color.
  4. Mix in flour mixture, it might look like it needs liquid, but keep working the ingredients in and it will form a dough.
  5. Roll into walnut-sized balls and arrange these on the baking sheets.
  6. Flatten these balls with the back of the fork.
  7. Bake for 5mins at 170 degrees C and then turn the temperature down to 150 degrees C for a further 10-15mins.
  8. The biscuits should feel firm on top although not hard. Remove from the oven and transfer to cool on wire rack, before storing in air-tight container.

Verdict?
Another wonderful recipe added to my keepers list! (^^,) I love how simple it is to make these~ ❤ Check out the ingredients called for! No Eggs! the texture of the cookies was really great as well! it has the texture of melting moments and best of all…. chocolate! 😀

– .: Baker Lee :.

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Sweet and Salty Peanut Biscuits

June 7, 2008

Decided to spend my Saturday at home, as it has been a week since i last spend time in the kitchen! *sigh* GOSH! i’m desperate to hang out in the kitchen! Draw out Nigella Lawson’s How to be a domestic goddess, flipped and landed on this recipe. O.O sweet and salty…. erm…. i seriously wonder how it tasted like! Best of all, i do have a packet of salted peanuts to play with *wink* so here it is! the 1st recipe of the week! 😀

Ingredients: (Makes about 30)

75g Light Muscovado Sugar, plus more for dipping
100g Unsalted Butter
50g Vegetable Shortening
1 Large Egg
1 teaspoon Vanilla Extract
175g Self-Raising Flour
125g Salted Peanuts

Steps:

  1. Preheat the oven to 190 degree C.
  2. Mix together sugar, butter, shortening, egg and vanilla. Just beat it together, to combine.
  3. Stir in Flour and then the peanuts.
  4. Drop the dough in rounded teaspoons on baking sheets.
  5. Oil the bottom of a glass , dip it on some light muscovado sugar and press gently on the biscuits to flatten them.
  6. Bake for 8-10mins, Remove from oven and cool on wire rack before storing in air tight container.

Verdict?
Well, i was pretty much greedy! =X instead of teaspoon amount of the dough, i dropped tablespoon amount, resulting in huge cookies! *cover mouth* Taste wise, they tasted pretty much salty than sweet and salty. i personally felt was that these didn’t really work for me. =/

– .: Baker Lee :.

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Countdown >> 1 Day to Next Chapter

June 2, 2008

01/06/2008

Enjoyed a wonderful time today with 3 of my fav girls. 😛 These girls have been with me since my 1st year in the polytechnic! and this coming July will mark the 7th year of our frenship! *grin* Time flies indeed! It has been 2 years since the 3 of them graduated from university and turned into working adults! I’m proud to say that i watch them grow and along the way, learn alot of them. Thank God for them! 😀 I’m so blessed to have them with me through these years! Meet my fav girls! Left to right : JJ, aishi and susee! 😛 (followed by me of cos!)

So what did we do today? We had an early dinner at Lerk Thai restaurant, enjoyed some thai dishes :X no pictures this time! i am too engrossed in catching up with the girls that i forgotten about snapping them! The only food-wised picture i managed to capture was JJ with her drink! Iced Roselle tea! –>

After dinner, we headed off to “sing our lungs out karaoke session”! *laugh* been a long time since i done a karaoke session! *cover mouth* was fun when u can really let loose, sing the way you want to! For you know that with people that loves you, out of tune/beat/rhythm does not apply at all. *winK* Alright, i shall stop here! i’m pretty much drained~ *crawl to bed* i shall head off to bed to get charged for the NEW chapter starting later! *grin*

– .: Amanda :.

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Chocolate Swirl Cheesecake

June 1, 2008

One of the recipes i bookmarked sometime back, shared by Happy Home Baker. 🙂 Chocolate and cheese! the thought of it makes me drool! *wipe of saliva* Made these into muffin size, so that i can easily share them (^.^v) One of the easiest cheesecake recipes i tried so far, other than those non-bake cheesecakes.

Love the fact that each of these are unique, it is rather impossible to have exactly 2 with the same swirl style 😛 which makes these pretty exciting and enjoyable to look at. The urge to slice them just to check out the swirls inside is sooooooooo strong! *smack forehead*

Ingredients:
Cream Cheese Mixture
250g cream cheese (soften at room temperature)
60g castor sugar
1 egg

Chocolate Mixture
180g butter
150g caster sugar
3 eggs
3 tablespoon cocoa powder
120g self-raising flour
1 tablespoon baking powder

Steps:

  1. Preheat oven at 150°C.
  2. Grease and line a 20cm round cake pan.
  3. Cream Cheese Mixture – beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside.
  4. Chocolate Mixture – Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture.
  5. Pour half of the chocolate mixture into the cake pan.
  6. Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture. Using a skewer or toothpick, make a few swirls.
  7. Bake for 45-50 min or until skewer comes out clean. Cool completely and chill in the fridge before serving.

Verdict?

I personally felt that these are pretty easy to whip up! and the swirls are fun to make~ *wink* Worth to make again! With the chocolate batter, the taste of the cheese ain’t that overpowering. Mum who doesn’t really cheesecake, help herself to 2 of these! 😛 Thanks Happy Home Baker for sharing this recipe! *curtsy*

– .: Baker Lee :.