Wednesday, May 15, 2013
I was tempted to make rye & pumpkin seed crackers that I've found in the latest issue of BBCgoodfood magazine but because that I didn't have or, in fact, never have rye flour stocked in my cupboard, so it kind of made me have second thoughts and came up with an idea of making something different, yet similar which I ended up with these crackers !
The recipe :
100g semolina flour
100g wholewheat flour
60g pumpkin seeds
1/4 tsp baking powder
1/2 scant tsp salt
1/2 tsp sugar
3 tbsp olive oil
1/2 cup water
Mix all ingredients in a bowl to form the dough, then knwad briefly until smooth. Wrap the dough with cling film and let to rest for 30 minutes.
Preheat the oven to 140c. Divide the dough into 2 pieces, roll each out as thinly as possible and cut into squares or any shape you want..Bake for 45 minutes, then remove the tray and flip each cracker over and returen to the oven for a further 30-45 minutes until crispy. Cool on wire rack and store in a sealed container for up to 2 weeks.
Friday, May 10, 2013
Honestly speaking, the only reason why I decided to give these cookies a try is beacuse of a yeast called for in the recipe! However, I was tempted at the first glance by its look & shape that somehow reminded me of taralli , one of my favourite Italain savory snacks/biscuits , although they are obviously different in a few ways..
The recipe could be found here. ( Note : I weighed the dough and divided into the same size pieces,15 g. each before rolling and baked a bit longer ( 30 minutes ) than the original recipe states..)
Sunday, May 5, 2013
These bars caught my attention with all ingredients called for..and this is the first time I've used yogurt- covered raisins for baking..:) it went along well with other things and incredibly made the bars so delicious !!
The recipe ( slightly adapted from here. )
145 g unsalted butter, browned
1 large egg
1/3 cup light brown sugar
2 tbsp caster sugar
1 tablespoon vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
1/4 cup all-purpose flour
1 cup yogurt-covered raisins)
1/2 cup white chocolate chips
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, leaving overhang. Spray with cooking spray; set aside.
Place butter in medium-sized heavy saucepan and heat over medium-low to medium heat. Butter will melt, begin to bubble, foam, hiss, sputter, and brown specks will form in the bottom of the pan; this takes approximately 2 to 4 minutes. During the process, whisk or swirl the pan frequently and keep an extremely watchful eye on the butter. Brown it long enough to see browned bits and specks, but don't burn it. Butter can go from browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk or swirl for another 30 seconds or so.Transfer butter into large mixing bowl and add the sugars, then mix until blended , allow it to cool for a few minutes (so you don't scramble the egg).
To the slightly cooled melted butter, add the egg,vanilla, cinnamon, nutmeg, salt, and whisk to combine. Add the oats, flour, and stir until just combined. Fold in the raisins and white chocolate chips. Turn batter out into prepared pan, smoothing it lightly with a spatula.
Bake for 16-18 minutes, or until top surface of bars has just set and edges have firmed up. Don't overbake or bars will set up on the crunchy and crumbly side. Allow bars to cool for at least 1 hour before slicing and serving. Bars can be stored airtight at room temperature for up to 4 days, or in the freezer for up to 3 months.
Wednesday, May 1, 2013
Another good dish that shouldn't be ignored or left unposted...thanks my husband for choosing this over the other choices I offered !
I kind of mixed and matched the two recipes that I've found interesting on the net..The recipe could be found from here and here.
Sunday, April 28, 2013
I planned to make buttery sugar buns that I came across during usual food blogs surfing to begin with but somehow I, instead, ended up with these rolls !
With cinnamon called for in the recipe, I knew it would undoubtedly be a big hit for my beloved eaters..and as always, I was so right about my guess..:)
The recipe ( slightly adapted from here. )
1/2 cup milk, warmed
1 1/4 teaspoons active dried yeast
1 large egg
2 tbsp honey
45 g softened butter
1/4 rounded teaspoon salt
11/2 cups plus 2 tbsp bread flour
3/4 cup old-fashioned whole rolled oats
1/2 cup raisins (combination of raisins, cranberries, currants, or other dried fruit may be used)
1 scant teaspoon cinnamon
1 tablespoon unsalted butter, melted
1 tablespoon honey
Add the milk to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 30 seconds.
To the bowl of a stand mixer fitted with the paddle attachment, add the milk and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes.
Add the egg, honey, salt, and mix until well-combined on low to medium-low speed.
Add the flour, oats, raisins, cinnamon, and beat until a dough forms. Scrape off any dough bits stuck to the paddle and remove the paddle attachment. Put on the dough hook.
With the dough hook attached, turn mixer on low speed, and add the butter. Knead dough for about 15 to 20 minutes, stopping to scrape down the bowl and dough hook as necessary. Dough will be firm, smooth, not sticky, and elastic. Place mounded ball of dough in a lightly greased large bowl and cover with plastic wrap. Place mounded ball of dough in a cooking sprayed or lightly greased large bowl and cover with plasticwrap. Place bowl in a warm place until it has doubled in size, about 2 hours.
After dough has risen and doubled, punch it down to release the air bubbles, and turn it out onto a Silpat or floured work surface. Devide the dough into 9 pieces, shape them into ballsr and place balls into 8*8 baking tin ( slightly greased and lined with parchment paper ).
After all pieces are in the pan, cover it with plasticwrap and allow to dough to rise for about 1 hour, or until rolls are nearly doubled in size. While dough rises, preheat oven to 375F. Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 1 minute. To the melted butter, add the honey and stir to combine; set aside.
After the rolls have risen and before baking, brush tops and sides of dough with the honey-butter mixture, getting into the sides and crevices and with a pastry brush. Bake rolls for about 20 minutes or until golden. Allow rolls to cool before serving. Serve with Cinnamon-Sugar Butter.
Thursday, April 25, 2013
I spotted these bars from somewhere (that I no longer remember where it is but I'm sure it must be one of good food blogs I've been following ) and have saved the recipe into my google drive some time ago!
Recently, I've got a big pack of sliced almonds from a good friend of mine, I then came up with an idea of how to use them up, so it's time to make these yummy bars..:)
The recipe ( this is my own version that is adapted from the original, probably here, I've got )
For the base :
- 1/2 cup rolled oats
- 1/2 cup unsweetened desiccated coconut
- 1/2 cup all-purpose flour
- 2 tbsp light brown sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup unsalted butter, melted
- 1 tsp pure vanilla extract
For the topping :
- 1/2 cup whipping cream
- 160 g pure white chocolate
- 1/2 cup sliced almonds, lightly toasted
Preheat your oven to 350 F and line an 8x8-inch baking pan with parchment paper, leaving a 2-inch over hang at each end.
First get started on the caramelized white chocolate by heating the cream in a small saucepan just until it comes to a boil. Remove from heat, add white chocolate and let stand a few minutes before stirring until melted and smooth. Place pan back over the heat and bring the mixture to a boil, reduce heat and simmer for 5 minutes while stirring constantly. Set aside to cool while you make the base.
In a medium bowl, mix together oats, coconut, flour, brown sugar, baking soda and salt until evenly combined. In a small saucepan over low heat, melt together butter with vanilla extract and then pour over dry ingredients. Stir it all together with a fork until evenly blended and then turn it out into prepared pan. Press the mixture firmly and evenly into the base of pan and bake at 350 degrees F until golden, about 8-10 minutes. Remove from oven and let cool for a minute. Reduce oven temperature to 325 degrees F.
Pour white chocolate mixture over oat base and then sprinkle the almonds evenly over the top, then press the almonds down into the chocolate mixture lightly . Bake for about 15 minutes longer, or until golden on top. The white chocolate mixture will be bubbling and caramelized around the edges. Transfer to a wire rack and let cool completely before slicing into bars.
Tuesday, April 23, 2013
Given all results from the google search, I have to admit that this creole jambalaya I made is not an authentic version..but who cares ..? I was very happy with the way it turned out and more importantly, all of us really liked and enjoyed eating it!..Also thanks whoever for creating a rice cooker that makes my life easier..lol
Here is what I've done..
- 14 fresh shrimp, shelled and tails left on
- 280g minced pork, seasoned and rolled into balls , bite size
- 1 1/2 cup (250g ) basmati rice
- 500g chicken stock
- 3 tablespoons butter
- 3 slices smoked bacon, chopped
- 1 onion, finely chopped
- 1 each small red pepper & green pepper , finely chopped
- 3 cloves garlic, minced
- 100 g chorizo, diced
- 2 bay leaves
- 1/2 turmeric
- 1 tsp cumin
- 1 tsp paprika
- 3/4 cup chopped fresh tomatoes
- 200 ml white wine
- spring onions & corianders, chopped for garnish
- olive oil
1. Cook rice using the chicken stock in a rice cooker If you happen to have one like me, if not then find ur way to get the rice done nicely and set aside.
2. Fry bacon in a pan until slightly crisp. Remove cooked bacon and then sautée shrimp until just cooked. Remove shrimp from the pan and set aside together with the bacon. Now brown the meatballs for 7-8 minutes, set aside.
3. Add the chorizo, garlic, onion and peppers to the pan and cook for 5 minutes Add the bay leaves, turmeric, paprika and cumin and stir for a minute more before pouring in the wine. Let it boil to reduce by half then add the tomatoes and cook until soften.
4. Add the rice and meatballs back to the pan and stir everything until well combined. Add the shrimps and bacon and stir to heat through. Sprinkle with the spring onions and corianders before serving. Enjoy!